Satay chicken good as gold
Ditch the pre-made satay sauce – making it from scratch is easy and much more tasty.
Depending on which coconut milk you use, it can sometimes separate in the can. To fix this, add a whole can of coconut milk to a small pot and warm on low heat, stirring until smooth for 2-3 minutes. Remove from the heat and set aside to cool. Alternatively, put the contents in a microwave-proof bowl and microwave on medium until smooth.
THAI SATAY CHICKEN SALAD WITH JASMINE RICE
Serves: 5 Satay chicken 3⁄4 cup chopped peanuts 2 tablespoons sweet chilli sauce 3⁄4 cup coconut milk 2 cloves garlic, minced 2 tablespoons fish sauce 2 tablespoons soy sauce juice of 1⁄2- 1 lemon 600g skinless, boneless chicken thighs Salad 1 cos lettuce, roughly chopped 2 tomatoes, cut into wedges 1⁄2 telegraph cucumber, diced 1 capsicum, core and seeds removed, sliced thinly 1 mango, peeled and roughly diced (optional) 1⁄2- 1 cup fresh coriander and mint leaves 2 spring onions, thinly sliced Dressing 1⁄4 cup natural yoghurt 1⁄4 cup coconut milk 1 tablespoon lemon juice 1 tablespoon finely chopped coriander and/or mint leaves To serve Steamed jasmine rice 1⁄4 cup roasted peanuts Preheat the oven to 210°C. In a small pot or frying pan on medium heat, combine the chopped peanuts, sweet chilli sauce, the first measure of coconut milk ( 3⁄4 cup), the garlic, fish and soy sauce and lemon juice. Simmer for 5 minutes, until thickened, stirring occasionally. Season to taste with extra fish or soy sauce and lemon juice, if desired. Pat the chicken dry with paper towels. Season with salt and pepper and place in a medium oven dish, so the thighs fit snugly together. Spread a thick layer of satay sauce on each thigh. Cook in the top part of oven for 15 minutes, until cooked through and golden. Set aside to rest. While the chicken cooks, combine the salad ingredients. In a small bowl, mix the dressing ingredients together and season with salt and pepper. To serve, spoon the rice and salad onto plates. Top with the chicken thighs and drizzle over the dressing. Garnish with peanuts.
Thai chicken salad with jasmine rice is a great alternative to takeaways.