Thai style macadamia chicken satay skewers
Thai style macadamia chicken satay skewers
Ingredients
Satay
- 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
Method
- 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.
- Add the chicken thigh pieces to the reserved satay mixture and coat well. Evenly thread the chicken pieces onto pre-soaked bamboo skewers.
- 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.
- To serve, mix the cucumber, coriander, mint leaves and spring onions together. Season with lime, salt and pepper.
- Arrange the hot chicken skewers onto a serving plate. Drizzle with the satay sauce. Garnish with the herb salad and roasted macadamias.
Tips
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.Credit
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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