Chicken Satay with Thai Carrot and Radish Salad
An unbelievable chicken satay recipe that brings great flavours, with an unbelievable satay sauce accompanied by a sweet, hot and crunchy radish salad.
Servings Prep Time
4people 30minutes
Cook Time
20 minutes
Servings Prep Time
4people 30minutes
Cook Time
20 minutes
Ingredients
Chicken Satay
Satay Sauce
Thai Carrot and Radish Salad
Instructions
  1. To start put the ketjap manis, fish sauce and garlic in a bowl and mix well. Add the chicken pieces, then cover and marinade in the refrigerator for at least 2 hours but up to 24 hours if possible.
  2. Soak 8 wooden skewers in water while the chicken marinades (this stops them from burning when you cook the chicken).
  3. To make the satay sauce put the red chilli, red onion, ginger, light brown sugar, soy sauce and fish sauce in a food processer and blitz until you have smooth paste.
  4. Heat a small pan over a medium to high heat, add the olive oil, then add the paste and cook for about 2 minutes. Add the peanut butter and stir until the peanut butter starts to loosen and then add the coconut milk and stir until you have a nice thick sauce. Stir in the lime juice then place to the side until required.
  5. To make the salad mix together the chilli sauce, lime zest and juice and fish sauce in a medium sized bowl. Add the rest of the ingredients, a pinch of sea salt, half the basil and stir well.
  6. When ready, heat a skillet on a high heat or start the BBQ and when thread the chicken onto the wooden skewers. Place the skewered chicken on the skillet or BBQ and cook until well coloured (a little charred edge is good) and cooked through which should be between 8 and 10 minutes and then allow to rest for a few minutes before service.
  7. While they are cooking warm the satay sauce ready to serve.
  8. To serve, place some chicken skewers on a plate along with some satay sauce, crunchy Thai salad, a warm flat bread and finish with a little chopped basil and extra lime if you desire.
Recipe Notes

I used 2 Pataks creamed coconut sachets mixed with 150 ml hot water instead of the coconut milk.

The recipe has been adapted slightly from those found on Great British Chefs and BBC Good Food.