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
Easy & Yummy!
My local store has been out of red Thai curry paste for unbearably long, so I used green paste and added Sriracha to it and it turned out very yummy. So good.
Perfect !
Another recipe that makes you travel!
Gorgeous.
I froze some of the Satay sauce. I then offered it with roti canai (Marion’s recipe of course) and it’s a treat.
Spicy authentic delicious
Marion and mama noi this dish took me right back to Bangkok thank you fantastic highly recommend and easy