Traditional Thai Chicken Satay - Marion's Kitchen

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while still providing creaminess.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a healthier fat profile, while sunflower seed butter is nut-free.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds unique flavor, while white sugar is cost-effective.

Place the chicken in a large bowl and add the curry powder, salt, and oil. Mix until well combined.

Thread the chicken onto bamboo skewers. Set aside to marinate for 10 minutes or overnight if you have the time.

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.

Place the cucumber, shallot, and chili in a small bowl. Pour over the cooled vinegar mixture.

For the satay sauce, use a mortar and pestle or food processor to grind the roasted peanuts to a fine consistency. 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, roasted peanuts, peanut butter, fish sauce, and sugar. Cook for a further minute. Then remove from heat. Taste and adjust the seasoning with more fish sauce and/or sugar. Keep warm or reheat when ready to serve.

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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens