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Thai chicken skewers with peanut sauce
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Prep Time:
80 minutes
Cook Time:
15 minutes
Total Time:
95 minutes
Double up on skewers for secure and spin-free kebabs.
Ingredients:
  • 4 chicken thigh fillets, trimmed, cut into 3cm pieces
  • 62.50 ml fresh coriander leaves, chopped
  • 24.40 gm fish sauce
  • 21.00 gm lime juice
  • 2 garlic cloves, crushed
  • 3cm piece fresh ginger, finely grated
  • 1 long red chilli, finely chopped
  • 9.20 gm peanut oil
  • 270ml can light coconut milk
  • 31.20 gm natural peanut butter
  • 2 tsp kecap manis
  • 2 small roma tomatoes, quartered lengthways
  • 1 red onion, halved, cut into 8 wedges
  • 40.00 ml roasted cashews, roughly chopped
  • 125.00 ml small sprigs fresh coriander
  • 1 bunch baby bok choy, steamed
  • Jasmine rice, steamed, to serve
Instructions:
  • Marinate chicken in a glass or ceramic bowl with coriander, fish sauce, lime juice, half of the garlic, ginger, and chilli. Cover and refrigerate for 1 hour.
  • In a small saucepan over medium heat, heat oil and sauté the garlic, ginger, and chilli until fragrant, about 1 minute. Stir in coconut milk, peanut butter, and kecap manis. Reduce heat to low and simmer for 2 to 3 minutes until the sauce is well combined and slightly thickened.
  • Thread 3 pieces of chicken, 1 piece of tomato, and 1 piece of onion onto two skewers at a time, alternating ingredients. Repeat with the remaining chicken, tomato, and onion to create 8 skewers in total.
  • Preheat a greased barbecue plate or chargrill over medium heat. Grill skewers for about 5 minutes on each side, or until the chicken is nicely browned and fully cooked.
  • Combine cashews and coriander. Serve skewers with peanut sauce, baby bok choy, steamed rice, and top with cashew 'salsa'.

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