recipes
Satay chicken skewers with pickled cucumber
2024-05-15
Ingredients
For the satay sauce
1 tbsp Red curry paste
2 Heaped tbsp smooth peanut butter (Pip’n’nut)
1 tbsp Soy sauce (Tiger Tiger)
150ml Coconut milk (Premier)
1 tbsp Sugar
1 tbsp Cider vinegar
Good Pinch salt
100-150ml Water if necessary
For the Pickled cucumber
1 Red onion, sliced thinly
1 Small cucumber, sliced thinly
2 tbsp Caster sugar (Lamb brand)
3 tbsp White vinegar
Zest and juice 1 lime
1 Red chilli, finely chopped
You will also need
500g Chicken breast or thighs, cut into pieces (Spa)
1 tbsp Sesame oil (Tiger Tiger)
150g Cooked basmati rice (Eurico)
2 tbsp Chopped toasted peanuts (Lamb brand)
Lime wedges for serving
Method
Start by making the pickled cucumber. Just mix all the ingredients together, place into a jar and allow to infuse for 2 hours. Next, make the satay sauce by placing all of the ingredients into a saucepan, mix together while heating and cook gently together for 5 minutes. Next, season the chicken pieces with salt and pepper and coat in the sesame oil. Thread onto skewers and grill or pan fry. Just before almost cooked through, brush with some of the prepared satay sauce and grill for another minute on each side. To serve, spoon cooked rice onto plates with a bowl of the satay sauce on the side. Arrange the chicken skewers on top of the rice with lime wedges on the side and the pickled cucumber.
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