As I mentioned in my Tom Kha Gai (Thai Chicken Coconut Soup) post, Thai food is a real favourite! I just love the complexity of the flavours yet the perfect balance of flavours.
When I travelled all around Thailand a few years ago with my husband I think I must have had Chicken Satay at almost every restaurant! I really love it! I found it quite different however to the Western versions that we are used to here in Australia. Everything is sweetened up a little more over here!
This satay sauce version of mine I developed when I worked fulltime at the health retreat. As we don’t use peanuts at the retreat, I made it with macadamias as a replacement for the peanuts! And it’s amazing!!! They have a tendancy to soak up more aflotoxins from fungus in the soil. This is rather questionable. Being from the legume family and not really a nut, they have quite a porous shell, making them more susceptible to soaking up pesticides and bacteria as well, just one reason why organic is ultra important. Of course, we also know of the scrutiny they receive for being so allergenic too! We don’t have any allergies in our family, however they are not something we eat very much of – a very occasional treat! If we do have them, they must be organic peanuts!
The sauce has some of what I would call Malaysian flavours, but I still use coconut milk, more like the Thai version rather than soy sauce.
The marinade for the chicken is super easy and just flavours that meat up a little more than just leaving it plain.
I use chicken thighs as I find them more flavoursome, however you can use chicken breast or tenderloins, but just remember to reduce the cooking time to about 2-3 minutes each side.
You can serve this dish traditionally with coconut rice or Cauliflower Rice for a lower carb version, or just as they are with the sauce and perhaps a lovely fresh thai salad! Enjoy!
- 4 Organic Chicken Thighs or 2 Chicken Breasts
- 1 tsp Coriander
- 1 tsp Turmeric
- 2 Cloves Garlic
- 4 Eschalots
- 1 tsp Celtic Sea Salt
- 2 tsp Olive Oil
- 8 medium bamboo skewers (preferably soaked in water for 20 mins)
- 300g Macadamias
- 2 Medium Red Onions
- 4 Cloves Garlic
- 2 Long Red Chillies, seeds removed
- 2 Stalks Lemongrass
- 100g Olive Oil
- 2 tsp Tamarind Pulp
- 1 Tbsp Lime Juice
- 1 tsp Lime Zest
- 1 Tbsp Coconut Palm Sugar
- 2 1/2 tsp Celtic Sea Salt
- 150-200g Coconut Milk
- Chop the chicken into 3-4cm cubes and place into a large mixing bowl. Place the eschalots, garlic, spices, salt and olive oil into the Thermomix and chop 5-10 Sec/Speed 7. Add to the bowl with the chicken and stir to combine well. Let marinate for 4-6 hours or overnight.
- Thread 5-6 pieces onto medium sized skewers. Preheat a chargrill or barbeque grill on high. Cook the chicken for approximately 4 minutes each side or until the meat is cooked through evenly.
- Preheat the oven to 180°C. Line a baking tray with baking paper and roast the macadamias for 10 minutes or until golden brown. Remove from the oven to cool slightly.
- Place 50g of the macadamias into the Thermomix and chop 15-20 sec/Speed 4. Set aside.
- Place the remainder of the nuts into the Thermomix and mill 10 Sec/Speed 9. Scrape down the sides of the bowl then process 40 Sec/Speed 4-5 until nut butter forms. Set aside.
- Place the onion, garlic, chilli, lemongrass and olive oil into the Thermomix and chop 10 Sec/Speed 7. Then sauté 10 Mins/100°/Speed 1.
- Add the all the remaining ingredients along with the reserved nut butter and cook 5 Mins/80°/Sp 1.
- Once cooked pour into a serving bowls and sprinkle with the reserved chopped macadamias.
- Serve with coconut rice or Cauliflower Rice.
- Serve with coconut rice or Cauliflower Rice