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Thai style macadamia satay skewers

This simplified satay recipe is a showstopper! Using macadamia butter as an alternative to the classic peanut satay takes this crowd-favourite to a whole new level. Whether you’re entertaining at your next barbecue or as a quick and easy midweek-meal, this recipe will become a tried and trusted go-to.
5 from 1 vote
Servings 4 people
Course Canapés, Main Course
Preference Dairy Free, Gluten Free
Perfect for Celebrations, Kid Friendly Recipe, Midweek Meal
Skill level Moderate



  • 2 tbsp Thai red curry paste 
  • ¾ cup roasted macadamia nut butter (180g)
  • 2 tbsp rice wine vinegar
  • 2 tbsp brown sugar
  • 2 tsp soy sauce
  • ¾ cup coconut milk (185ml)
  • ¾ cup water (185ml)


  • 6 boned, skinless chicken thighs, cut into 2cm strips (approx. 500g)
  • Bamboo skewers, pre-soaked
  • 2 tbsp oil for cooking 

To serve

  • ½ cup ‘Qukes’ baby cucumbers finely sliced
  • ½ cup coriander leaves
  • ½ cup mint leaves 
  • 2 spring onions finely sliced 
  • Wedge of lime
  • Salt and pepper to taste
  • ¼ cup macadamias roasted and roughly chopped



  • Whisk together the red curry paste, macadamia butter, rice wine vinegar, brown sugar and soy sauce in a saucepan.
  • Remove 2 tablespoons of the mixture and set aside in a large bowl. 
  • Add the coconut milk and water to the saucepan and place over low-medium heat. Stir constantly for 5 minutes until the sauce is smooth and fragrant. Set aside.


  • Add the chicken thigh pieces to the reserved satay mixture and coat well. Evenly thread the chicken pieces onto pre-soaked bamboo skewers.
  • Heat the oil in a large fry pan or grill. Once hot, cook the chicken for 3-4 minutes each side until caramelised and cooked all the way through.

To serve

  • To serve, mix the cucumber, coriander, mint leaves and spring onions together. Season with lime, salt and pepper. 
  • Arrange the hot chicken skewers onto a serving plate. Drizzle with the satay sauce. Garnish with the herb salad and roasted macadamias. 


Substitute chicken for tofu for a vegan-friendly recipe. Be sure to check the Thai red curry paste doesn’t contain any fish sauce.
The satay sauce will keep for 6-7 days in a sterilised, airtight container in the fridge.
Combine with steamed brown rice for a wholesome, balanced meal.


Calories: 442kcalCarbohydrates: 10gProtein: 35gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 161mgSodium: 332mgPotassium: 635mgFiber: 2gSugar: 7gVitamin A: 486IUVitamin C: 5mgCalcium: 59mgIron: 4mg

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