15 min prep time
30 min cook time
Serves 4 people
Thai style macadamia chicken satay skewers



  • 2 tablespoons Thai red curry paste
  • ¾ cup (180g) roasted macadamia nut butter
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons brown sugar
  • 2 teaspoons soy sauce
  • ¾ cup (185ml) coconut milk
  • ¾ cup (185ml) water
  • 6 (approx. 500g) boned, skinless chicken thighs, cut into 2cm strips
  • Bamboo skewers, pre-soaked
  • 2 tablespoons oil for cooking

To serve

  • ½ cup ‘Qukes’ baby cucumbers, finely sliced
  • ½ cup coriander leaves
  • ½ cup mint leaves
  • 2 spring onions, finely sliced
  • Wedge of lime
  • Salt and pepper, to taste
  • ¼ cup macadamias, roasted and roughly chopped


  1. Whisk together the red curry paste, macadamia butter, rice wine vinegar, brown sugar and soy sauce in a saucepan. Remove 2 tablespoons of the mixture and set aside in a large bowl. Add the coconut milk and water to the saucepan and place over low-medium heat. Stir constantly for 5 minutes until the sauce is smooth and fragrant. Set aside.
  2. Add the chicken thigh pieces to the reserved satay mixture and coat well. Evenly thread the chicken pieces onto pre-soaked bamboo skewers.
  3. Heat the oil in a large fry pan or grill. Once hot, cook the chicken for 3-4 minutes each side until caramelised and cooked all the way through.
  4. To serve, mix the cucumber, coriander, mint leaves and spring onions together. Season with lime, salt and pepper.
  5. Arrange the hot chicken skewers onto a serving plate. Drizzle with the satay sauce. Garnish with the herb salad and roasted macadamias.


Using macadamia butter as an alternative to the classic peanut satay takes this crowd-favourite to a whole new level. Combine with steamed brown rice for a wholesome, balanced meal.


Recipe courtesy of Australian Macadamias (https://www.australian-macadamias.org/consumer/)
Nutrients per serve
Energy 3,368kJ
Protein 32g
Fat 69g
Saturated fat 20g
Carbohydrate 17g
Sugars 12g
Dietary fibre 6g
Sodium 606g

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