Traditional Thai Chicken Satay

marionskitchen.com

nursequel

500g (1 lb) chicken thigh fillets, cut into roughly 4cm cubes

20 bamboo skewers, soaked in water for at least 30 minutes

subheading: Marinade:

1 tbsp curry powder

1 tsp sea salt

1 tbsp vegetable oil

subheading: Thai cucumber relish (Ajat):

½ cup white sugar

½ cup white vinegar

1 tsp sea salt

½ small cucumber, sliced into rounds and then quarter the rounds

1 small Asian red shallot, sliced

1 long red chillies, sliced

subheading: Satay sauce:

¼ cup roasted peanuts

2 tbsp vegetable oil

1½ tbsp Thai red curry paste

1 cup coconut milk

2 tbsp crunchy peanut butter

1 tsp fish sauce

2 tsp white sugar

Directions at marionskitchen.com

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