Thai Chicken Skewers

tender, spicy & nutty

These fragrant, char-grilled Thai Chicken Skewers are best enjoyed with the knee-buckling peanut sauce. Fantastic as a starter or main but a convenient to prep ahead as a hors d'oeuvre.

Prep Time

1 hr

Cook Time

Serves

10 min

THE FACTS

Prep ahead

Great main or side

Bursting with flavour

INGREDIENTS

CHICKEN MARINADE

x2 chicken breast

5g 1.5 tsp coriander powder

4g 1tsp cumin

1/2 tsp 2g white pepper

1/2 tsp 2g turmeric

1/2 tsp cinnamon

1/2 tsp Salt

156g 3/4 cup coconut cream

1 tbsp 15g brown sugar

22g 1tbsp red curry paste

1tbsp 17g tamarind paste

TANGY PEANUT DIPPING SAUCE

1cup 155g 1/2 cup 71g roasted peanuts

12g 2tsp fish sauce

2 tbsp Red curry paste

40g 2 tbsp tamarind paste

18g 2 tbsp palm sugar

1.5 cup 300g coconut milk

Simplified Recipe Card

It can be challenging to find the perfect ingredients, try heading to your local Asian greengrocer. They usually offer fresher produce and some authentic pantry items perfect for your international cooking.

Bite Size Look

1 min

Just a Sliver Tutorial

1 min

Real time Tutorial

0 min

METHOD

CHICKEN PREP

1. Trim the chicken of any cartilage and fat

2. Cut the chicken into either ribbons with the grain or in cubes

3. Place chicken in the fridge while you prepare the marinade

MARINADE

1. In a medium to large bowl place all the marinade ingredients and whisk to incorporate all ingredients.

2. Pour over or add chicken to bowl, mix, cover and place in fridge for 2 hours or up to 12 hours.

Note: You can mix the chicken a few times but not necessary.

ASSEMBLY

1. Place the bamboo skewers in bowl of water for at least 30 minutes but best results and to assist in the skewers not burning 1 hour is ideal

2. Thread the chicken onto the skewer

Note: It is best to have the skewers to have the same amount of chicken. This will assist in the skewers finish cooking at the same time

3. Cover and place in the fridge to prepare the dipping sauce, skewered chicken can remain in the fridge for up to two days

PEANUT DIPPING SAUCE

1. Place peanuts in either a food processor or a mortar and pestle and crush to a dry yet crumbly texture

Note: Don’t over crush the peanuts or it will turn to peanut butter. It’s not the end of the world and you can adjust the texture to you liking

2. Place red curry paste in a pan and cook off on a medium heat for a minute

3. Place ½ the coconut milk and bring to a simmer, simmer for 10 minutes and you see the sauce start to thicken

4. Whilst the mixture is simmering in a small bowl add grated palm sugar, tamarind paste and fish sauce and mix to combine

5. When the 10 minutes is up add the small bowl of flavourings to the pan and mix well

6. Once the pan returns to a simmer add the remaining ½ cup of coconut milk and crushed peanuts to the pan and reduce the sauce until it’s the desired thickness

COOK

1. Best cooked on an outside grill or inside grill plate on a high heat to caramelise the chicken

2. Cook until chicken is cooked all the way through (internal temperature of 75°c / 167°F )

3. Warm the peanut sauce and decant into a ramekin

4. Place skewers on either a bed of rice for a main meal or a bed of fresh lettuce for an event.

สนุก

S̄nuk