Malaysian Satay Chicken Lettuce Boats

8 January 2017 By

These quick and tasty satay boats are guaranteed to liven up your weekend social get togethers. Create a quick stir fry with some diced chicken, coconut milk and peanut paste. Spoon into baby cos lettuce leaves to serve as an entrée or as part of a cocktail platter. Top with some crunchy roasted crushed cashew nuts and fine thin slices of extra red chillies for that extra hit of heat.


  • 1 tbsp rice bran oil
  • 2 tsp Latasha’s Kitchen Malaysian Satay Paste
  • 1 tbsp water
  • 300 g chicken thighs, diced into bite size pieces
  • 100 ml Ayam brand coconut milk
  • 1 long red chilli deseeded, and sliced into long thin slices (optional but looks great)
  • ½ tbsp grated palm sugar or 1 tsp honey
  • Pics or Mayer’s brand crunchy peanut butter
  • 2 tbsp roasted cashews, pounded
  • 9 baby cos lettuce leaves, washed and arranged on 3 plates or on a platter for sharing

Here’s what you need to do to:

  1. In a small saucepan, add rice bran oil, Latasha’s Kitchen Malaysian Satay Paste, water and simmer for 2 minutes.
  2. Add chicken, pinch of salt and mix well.
  3. Pour in coconut milk, half the red chilli and palm sugar or honey.
  4. Bring to a quick boil, then add a few tablespoons of crunchy peanut paste for a nutty flavour.
  5. Simmer until proteins are cooked and sauce is reduced to a thick consistency.
  6. Cool then spoon onto the baby cos lettuce leaf boats.
  7. Top with cashews and the balance of the red chilli.

Note: Serves 3 as an entrée. You can double the number of lettuce leaves so that there’s a stronger wrap to hold the filling.