satay chicken

serves 4, prep 15 mins, cook 25 mins

50ml light soy sauce
100ml mirin
500g skinless chicken thighs, cut into large chunks

for the satay sauce
100g pineapple, roughly chopped
250ml coconut cream
2 tbsp red curry paste
3 tbsp palm sugar
50ml fish sauce
1 tsp tamarind paste
140g roasted peanuts, chopped

Soak eight wooden skewers for 10 mins in a bowl of warm water.
Mix together the soy sauce and mirin. Thread the chicken pieces onto the soaked skewers and coat with the soy and mirin mixture. Cover and leave to marinate in the fridge.

Meanwhile, blitz the pineapple in a food processor until very finely chopped. Put the coconut cream in a large pan with the curry paste and sugar. Bring to the boil, then simmer for 5 mins. Stir in the pineapple, fish sauce, tamarind paste and peanuts, and cook for 5 mins until you have a thick dipping sauce. Remove from the heat and set aside. The sauce can be made ahead and kept in the fridge for up to 2 days.

Heat a large griddle pan over a high heat. Cook the chicken, turning the skewers occasionally, for 15 mins or until cooked through. Serve with the satay sauce for dipping.

per serving: 629 kcals, fat 36g, saturates16g, carbs 35g, sugars 27g, fibre 4g, protein 39q, salt 6.Ig

 

 

 


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