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Satay chicken tray bake with cucumber coin salad recipe
Satay chicken tray bake with cucumber coin salad recipe
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Delicious satay chicken tray bake with refreshing cucumber salad - perfect for gatherings!
Ingredients:
  • 6 (about 1.2kg) chicken thigh cutlets, skin-on, trimmed, scored
  • 120g (3/4 cup) roasted salted peanuts
  • 400ml can Premium Coconut Milk
  • 42.00 gm Premium Soy Sauce
  • 28.00 gm Authentic Thai Red Curry Paste
  • Fresh mint sprigs, to serve
  • Fresh coriander sprigs, to serve
  • 18.30 gm fish sauce
  • 15.00 gm caster sugar
  • Steamed rice, to serve
  • Lime wedges, to serve
  • 20.00 ml Rice Wine Vinegar
  • 21.00 gm fresh lime juice
  • 12.20 gm fish sauce
  • 20.00 gm caster sugar
  • 1 Lebanese cucumber, thinly sliced
  • 1 long fresh red chilli, deseeded, thinly sliced
Instructions:
  • Preheat the oven to 200°C/180°C fan forced. Arrange the chicken in a roasting pan and roast until the skin becomes crispy, about 15 minutes.
  • Next, finely chop the peanuts in a food processor and transfer them to a large jug. Add coconut milk, soy sauce, curry paste, and 125ml (1/2 cup) water. Use a whisk to combine all the ingredients.
  • Pour the peanut mixture around the chicken in the pan. Reduce oven temperature to 180°C/160°C fan forced and roast for 30 minutes, or until the sauce has thickened and the chicken is tender.
  • For the cucumber coin salad, mix vinegar, lime juice, fish sauce, and sugar in a bowl. Whisk with a fork until sugar dissolves. Add cucumber and chili, toss well. Chill in the fridge until ready.
  • Place the chicken on a beautiful serving platter or board. Sprinkle with fresh mint and coriander. Stir fish sauce and sugar into the peanut mixture in the pan, then transfer the flavorful sauce to a small bowl. Serve alongside the chicken, cucumber salad, rice, and lime wedges for a delicious meal.

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