- Ingredients500g chicken thigh fillets, cut into cubesbamboo skewersMarinade chicken in 1Tbsp curry powder1tsp salt1Tbsp vegie oilThai Cucumber Relish (Ajat)½ cup white sugar½ cup white vinegar1 tsp salt½ cucumber sliced into cubes¼ red onion diced1 long red chillie slicedSatay Sauce¼ cup roasted peanuts2 Tbsp vegie oil11/2 tbsp Thai red curry paste1 cup TCC light coconut milk 2 tbsp crunchy peanut butter1tsp fish sauce2 tsp white sugar
- Marinate the chicken in curry powder, salt and oil. Whilst chicken is marinating, dissolve sugar in the white vinegar over the stove, add salt. Allow to cool. Dice cucumber, onion and chilli. Add vinegar mixture.For satay sauce, roughly chop peanuts, fry curry paste in vegie oil for 1 minute or til fragrent, add 1 cup TCC light coconut milk, peanut butter, fish sauce, sugar and nuts. Remove from heat, taste for flavour, season as required.Heat bbq grill, thread chicken onto skewers. Cook chicken 3-4 minutes each side on bbq. Serve on rice with satay sauce and Ajat.
Brands and product used
- TCC - Lite Coconut Milk