Chicken satay takes me back to some of my favourite Thai memories. These adventures were many years ago in Krabi, but they feel so vivid and recent. It’s amazing the sensory powers that food can have on the mind!
We would enjoy chicken satay skewers by the pool as an afternoon snack in between tanning and cooling off. It would also sneak into our evening repertoire as an appetizer before we embarked on a feeding frenzy of delicious Thai cuisine at the Sofitel buffet.
Back to reality I attempted to try and replicate the chicken satay. While I know it will never have the true authentic Thai secret herbs and spices it was extremely flavorsome.
Serve with lime, peanut sauce and a lovely glass of wine!
- 12 bamboo skewers, soaked and drained
- 3 large chicken fillets, thinly sliced
- 125ml coconut milk
- 150g cashews
- ½ teaspoon fish sauce
- pinch of chilli flakes
- 2 tablespoons smooth peanut butter
- 1 teaspoon soy sauce
- 60ml vegetable oil
- lime wedges, to serve
- Soak 12 bamboo skewers in cold water for approx 30 mins, drain and set aside.
- Cut chicken into thin slices approx 1-2cm wide
- Place the coconut milk, cashews, fish sauce, chilli and soy in a small food processor and process until well combined.
- Place the chicken in a bowl, add the mixture and coat well. Cover and marinate in the fridge for 30 minutes.’
- Thread the chicken onto the skewers.
- Heat a large non-stick frying pan over medium heat. Add 1 tablespoon of vegetable oil and cook the skewers, in batches, for 2−3 minutes each side or until cooked through.
- Warm 2 tablespoons of peanut butter in the microwave and use as a dipping sauce.
- Serve with lime wedges and steamed jasmine rice