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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Mum’s Thai Chicken Satay

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Great for barbecues or finger food at parties, these easy satay chicken sticks will be a crowd pleaser. Served with sweet and sour cucumber relish (ajat), you can marinate them for as little as 10 minutes if you’re in a hurry, or overnight if you have time.

WATCH THIS RECIPE

MUM’S THAI CHICKEN SATAY

PREP TIME

20 minutes + overnight marinating

COOK TIME

20 minutes

SERVES

Makes 20

Ingredients

500g (1 lb) diced chicken thigh

20 bamboo skewers

 

Marinade:

1 tbsp vegetable oil

1 tbsp curry powder

1 tsp white sugar

 

Thai cucumber relish (Ajat):

½ cup white sugar

½ cup white vinegar

1 tsp sea salt

2 tbsp diced cucumber

2 small Asian red shallots, sliced

2 long red chillies, sliced

 

Satay sauce:

3 tbsp roasted peanuts

2 tbsp vegetable oil

1½ tbsp Thai red curry paste

1 cup coconut milk

2 tbsp crunchy peanut butter

1 tbsp fish sauce

1 tsp white sugar

Steps

Mix together the marinade ingredients. Add the chicken and mix to combine. Thread the chicken onto bamboo skewers. Set aside to marinate for 10 minutes to overnight.

To make the cucumber relish, heat the sugar, vinegar and salt in a saucepan over high heat for 3-4 minutes or until the sugar has dissolved. Allow to cool. Then transfer to a bowl. Stir through the cucumber, shallots and chillies.

For the satay sauce, use a mortar and pestle or food processor to grind roasted peanuts to a fine powder. Set aside.

Heat the 2 tablespoons of vegetable oil in a saucepan over medium heat. Add the curry paste and cook for a minute until fragrant. Add the coconut milk, peanut butter, fish sauce and sugar. Then stir through the roasted peanut powder. Cook for a further minute. Then remove from heat. And keep warm or reheat when ready to serve.

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Heat a barbecue grill plate or non-stick frying pan over medium-high heat. Cook chicken skewers for 3-4 minutes each side or until cooked through. Serve warm with the warm satay sauce and the Thai cucumber relish.

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