Updated: Apr 3
400-500 g chicken
2 Tbsp vegetable Oil
1 Tbsp Light Soy Sauce
6 Tbsp Coconut milk
Marinade spice mix
200 ml Coconut Milk
1.5 Tbsp Red Curry Paste
1/4 Tsp Cumin Seeds
1/4 Tsp Coriander seeds
50-100 ml water
1 Tbsp Tamarind paste
2 Tbsp Palm Sugar
2 Tbsp Crushed peanuts
Garnish with coriander & chilli
Ajard Cucumber Relish
1/4 cup Sugar
1/4 cup Vinegar
pinch of salt
Soak satay sticks in cold water. Leave them aside.
Cut chicken breasts into pieces (7.5 cm x 4 cm x 0.5 cm)
Marinate chicken by putting & mixing all marinade ingredients in the bowl with chicken. Cover with cling film and put int he fridge.
After 40 minutes, Thread chicken onto chicken satay sticks. Then grill them for a couple of minutes per side on the griddle pan. Grill until they are cooked. Or you can grill them in your grill oven for 4 minutes per side and keep flipping them around until they are cooked.
To make peanut sauce, crush some peanuts. Leave them on the side.
With medium high heat, heat up half of coconut milk.
Add red curry paste and 1 Tsp of crush cumin seeds & coriander seeds. Move them around gently in the pan.
Add the rest of coconut milk, Palm sugar, salt and Tamarind paste.
Add crushed peanuts move them around.Then add some water.
Taste it and add more ingredients, if need to. Then turn of the heat.
Garnish with Coriander.
To make Ajard cucumber relish, Heat up Vinegar and add sugar and pinch of salt.
move them and cook them like you are making syrup
turn of the heat and let it cool down.
Add chopped shallots, cucumber and chilli into the bowl and pour our Ajard sauce on Top.
Now they are ready to be served.