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Thai style macadamia satay skewers

Thai style macadamia satay skewers

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Skill Level Easy

Ingredients
  

Satay

  • 2 tbsp Thai red curry paste
  • ¾ cup roasted macadamia nut butter 180g
  • 2 tbsp rice wine vinegar2 tbsp brown sugar
  • 2 tsp soy sauce
  • ¾ cup coconut milk 185ml
  • ¾ cup water 185ml

Skewers

  • 6 boned skinless chicken thighs, cut into 2cm strips (approx. 500g)
  • Bamboo skewers pre-soaked
  • 2 tbsp oil for cooking
  • To serve
  • ½ cup ‘Qukes’ baby cucumbers finely sliced
  • ½ cup coriander leaves½ cup mint leaves
  • 2 spring onions finely sliced
  • Wedge of lime
  • Salt and pepper to taste
  • ¼ cup macadamias roasted and roughly chopped

Instructions

Satay

  • 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.

Skewers

  • 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

  • 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.

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Recipe and images supplied courtesy of Australian Macadamia Society

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