Recipes
Thai Satay Chicken Skewers
4-6
20 min
10 min
Rating:
Ingredients
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- 500g Lilkydale Chicken Thigh Fillets, sliced into strips
- 270g coconut cream
- 2 teaspoon turmeric
- 1 teaspoon fresh coriander
- 1 teaspoon cumin
- 2 tbsp condensed milk
- 2 tbsp palm sugar
- 3 tbsp fish sauce
- 2 tsp chopped garlic
- 2 tsp chopped shallots
- 2 tbsp roasted and finely chopped peanuts
- 60ml extra virgin olive oil
- 2 rec chillies, no seeds
- 2 cloves garlic
- 1/2 cup rice
- 2 tablesponns caster sugar
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Method
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| 1 |
Combine marinade ingredients in a bowl. Mix with chicken strips and set aside for a few hours. |
| 2 |
If using wooden skewers, soak in water for a few hours before using. |
| 3 |
Thread three strips of chicken onto each skewer. |
| 4 |
BBQ skewers and baste with marinade as cooking. |
| 5 |
To make sauce, mix all ingredients in a blender. Serve as a dipping sauce with the skewers. |
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