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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
Step 1

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.

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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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