Satay Skewers with Thai Cucumber
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Satay Skewers with Thai Cucumber
Recipe Courtney Roulston
Ingredients
12 free range chicken tenderloin fillets, trimmed
1 tsp curry powder
sea salt to taste
2 tbsp Squeaky Gate extra virgin olive oil
1 tbsp roasted peanuts, crushed
thai cucumber relish
½ lebanese cucumber, skin scrapped with a fork, quartered and thinly sliced
1 french shallot, diced
1 long red chilli, sliced
2 tbsp fresh coriander, chopped, plus a few extra sprigs to serve
½ cup rice white vinegar
2 tbsp maple or honey
thai satay sauce
1 heaped tbsp red curry paste
½ cup smooth peanut butter + ½ cup water
½ cup coconut cream
1 tbsp dark soy sauce
1 tbsp maple or honey
small Raco pot
juice of 1 lime, plus extra wedges to serve
Method
Mix the cucumber relish ingredients in a bowl with a pinch of salt. Set aside.
Preheat a BBQ grill to a medium/high heat. Toss the chicken with curry powder and thread onto medium sized wooden skewers. Drizzle with a little extra virgin olive oil and season with sea salt. Grill for 3 minutes each side, or until cooked through and fragrant, turning occasionally. Remove and allow to rest for 3-4 minutes.
For the satay sauce: Heat a small pot over a medium heat and add all the satay sauce ingredients. Bring up to a simmer for 5 minutes, stirring occasionally until thick and fragrant, adding a little water to the mixture if it needs loosening.
Place the skewers onto a serving platter and drizzle with a little satay sauce and scatter with crushed peanuts. Place the cucumber relish in a bowl and serve with the skewers, coriander sprigs and extra lime wedges.
