Name: Thai style macadamia chicken satay skewers
Prep time: 15 min
Cook time: 30 min
Ingredients: 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 ); 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)

Print Recipe

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 people

Course Canapés, Main Course

Preference Dairy Free, Gluten Free

Perfect for Celebrations, Kid Friendly Recipe, Midweek Meal

Skill level Moderate

Ingredients

Satay

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)

Skewers

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

Instructions

Satay

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.

Skewers

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.

Notes

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.

Nutrition

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