(from Food for the Soul, page 118)
Chicken satay skewers remind me of wandering through the food stalls in Pai, a small laid-back town in North Thailand, with a much slower paced, hippie-vibe way of life than the full-moon parties of Koh Phangan. Food has such a unique way of connecting us with memories and this dish, cooked over hot coals and served on a banana leaf after a day of exploring, hostel-hopping and backpacking, brings back some of my favourites.
Total time to make : 30 minutes + marinading time Time to prep : minimum 1 hour to marinade
Servings : 4
Ingredients
500g skinless chicken breasts or thighs, cut into cubes
8 bamboo skewers
1 tbsp olive oil
Chopped peanuts, to garnish
Lime wedges, to serve
Marinade
50ml tinned coconut milk 1 tbsp curry powder 1 tsp soft light brown sugar 1 tsp Thai red curry paste Pinch of salt
Peanut dipping sauce 4 tbsp smooth peanut butter 1 tbsp soft light brown sugar 1 tbsp dark soy sauce ½ tbsp Thai red curry paste 150ml tinned coconut milk Juice of 1 lime
Method
Make the marinade by mixing all the ingredients in a bowl until they are combined. Add the chicken, tossing until it’s coated. Cover and marinate in the fridge for at least 1 hour, or overnight
Soak 8 bamboo skewers in water for 30 minutes before using to stop them from burning
To make the peanut sauce, put all the ingredients in a saucepan over a low heat and stir to combine, adding more coconut milk if needed to get the desired consistency. Taste, and if necessary adjust the seasoning with more lime juice or soy sauce
Place a large nonstick frying pan over a medium heat and add the olive oil. Thread roughly 4 chunks of marinated chicken on to each skewer and fry in batches for about 2-3 minutes each side, until cooked through and golden
Serve sprinkled with chopped peanuts, with the dipping sauce and lime wedges on the side
Nutritional Information
(per serve, 2 sticks + dipping sauce)
310 calories
32g protein, 8g carbs, 16g fat
Good to know:
Store any leftover chicken skewers or dipping sauce in an airtight container, refrigerated for up to 3 days
Dairy free
To make this gluten free, use Tamari instead of soy sauce
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