Chicken skewers with Pepo's satay (No peanuts!)
August 18, 2021
You guessed it, this delicious satay recipe doesn't contain any peanuts! Only 100% Aussie grown nuts and seeds from Pepo Farms. It does however capture all those delicious Thai-style satay flavours: salty, sweet, spicy, acidic & umami for a moorish sauce you'll want to dip into again and again! You can also make this recipe vegan by using vegetable or tofu skewers, ensuring your red curry paste is vegan friendly and omitting the fish sauce.
This satay is:
- peanut free! yay!
- gluten free
- protein rich
You'll need for the chicken marinade:
- 1 large pack of chicken thighs (~750g) OR equivalent of vegetables (mushroom/red onion/eggplant/zucchini/capsicum etc) and/or tofu
- 1/4 tin of 400g full fat coconut milk
- 1 TBSP of curry powder
- 1 tsp white sugar
- 1 TBSP red curry paste
- 1 tsp salt
- juice of 1/2 lime
- packet of bamboo skewers
You'll need for the not peanut satay:
- 3 TBSP of seed butter (see our recipe here)
- 2 TBSP of white sugar
- 2 TBSP of red curry paste
- 1 TBSP of reduced salt soy sauce
- juice of 1/2 a lime (approx 1 TBSP)
- 1 TBSP fish sauce or 1TBSP coconut aminos
- 1 TBSP apple cider vinegar
- remainder 3/4 of tin of coconut milk
- 1/2 cup water
Garnish to serve:
- extra lime
- small bunch coriander and 1 red chilli
Method:
- Cut all the chicken or vegetables into 3cm pieces
- Mix all the marinade ingredients together in a bowl or freezer bag and refrigerate for minimum of 2hrs but ideally overnight.
- Thread all the chicken or vegetables onto skewers 3-4 pieces each
- Meanwhile make the satay by putting all the ingredients except the water into a saucepan over low-medium heat
- Continue stirring regularly for 5mins as sauce heats through and incorporates. adjust consistency with water for a thick but pourable sauce
- Meanwhile heat 1.5TBSP sunflower oil in a large non-stick saucepan
- Cook the skewers in 2-3 batches for 3-5 mins each side (or until cooked through)
- Serve up skewers on a large plate with a dish of satay sauce in the middle. garnish with sprigs of coriander, finely sliced chilli & lime wedges
This dish is great as an appetizer for dinner parties or can be a main meal with brown rice and steamed veggies!
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