Carina ClaassensThese Thai-spiced kebabs are perfect for a weekend lunch
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INGREDIENTS
For the chicken kebabs
- 6-8 bamboo skewers
- 200ml coconut milk
- 30ml peanut or sunflower oil
- 15–20ml yellow curry paste
- 10ml fresh ginger, peeled and finely grated
- 2 garlic cloves, crushed
- juice and zest of 1 lime
- 15ml soft brown sugar
- 60ml fresh coriander, roughly chopped
- 1–2 green or red chillies, deseeded and sliced
- 800g deboned, skinless chicken thigh fillets
For the cashew nut satay sauce
- 5ml peanut or sunflower oil
- ½ onion, finely diced
- 1 clove garlic, crushed
- 15ml soft brown sugar
- 5ml yellow curry paste
- 5ml soy sauce
- zest and juice of 1 lime
- 30ml smooth peanut butter
- 80g salted, roasted cashew nuts, finely chopped
- 200ml coconut milk
To serve
- lime wedges
- Asian-style coleslaw
METHOD
- To make the kebabs, soak the bamboo skewers in warm water and set aside.
- Place all the ingredients, excluding the chicken, in a food processor and blend to make a marinade. Pour it into a container and set aside.
- Cut the chicken into bite-sized pieces and toss them in the marinade. Cover and place in the fridge for at least 20 minutes before threading onto the bamboo skewers.
- To make the satay sauce, heat the oil in a pan and gently fry the onion and garlic for 4–5 minutes, until softened.
- Add the sugar and curry paste and cook for 2 minutes. Stir in the remaining ingredients, adding a little water or extra coconut milk to achieve the desired consistency.
- Remove the kebabs from the marinade and cook on a braai or under the grill in the oven for 4–5 minutes per side, or until cooked. Baste with the remaining marinade during cooking.
- Serve the kebabs with the cashew nut satay sauce, the lime wedges and the coleslaw.
COOK’S NOTE Soaking the bamboo skewers in water prevents them from burning during cooking.
(Serves 4–6)
