Search
Close this search box.

Thai style macadamia satay skewers

This simplified satay recipe is a showstopper! Using macadamia butter as an alternative to the classic peanut satay takes this crowd-favourite to a whole new level. Whether you’re entertaining at your next barbecue or as a quick and easy midweek-meal, this recipe will become a tried and trusted go-to.
5 from 1 vote
Servings 4 people
Course Canapés, Main Course
Preference Dairy Free, Gluten Free
Perfect for Celebrations, Kid Friendly Recipe, Midweek Meal
Skill level Moderate

Ingredients
  

Satay

  • 2 tbsp Thai red curry paste 
  • ¾ cup roasted macadamia nut butter (180g)
  • 2 tbsp rice wine vinegar
  • 2 tbsp brown sugar
  • 2 tsp soy sauce
  • ¾ cup coconut milk (185ml)
  • ¾ cup water (185ml)

Skewers

  • 6 boned, skinless chicken thighs, cut into 2cm strips (approx. 500g)
  • Bamboo skewers, pre-soaked
  • 2 tbsp oil for cooking 

To serve

  • ½ cup ‘Qukes’ baby cucumbers finely sliced
  • ½ cup coriander leaves
  • ½ cup mint leaves 
  • 2 spring onions finely sliced 
  • Wedge of lime
  • Salt and pepper to taste
  • ¼ cup macadamias roasted and roughly chopped

Instructions
 

Satay

  • Whisk together the red curry paste, macadamia butter, rice wine vinegar, brown sugar and soy sauce in a saucepan.
  • Remove 2 tablespoons of the mixture and set aside in a large bowl. 
  • Add the coconut milk and water to the saucepan and place over low-medium heat. Stir constantly for 5 minutes until the sauce is smooth and fragrant. Set aside.

Skewers

  • Add the chicken thigh pieces to the reserved satay mixture and coat well. Evenly thread the chicken pieces onto pre-soaked bamboo skewers.
  • Heat the oil in a large fry pan or grill. Once hot, cook the chicken for 3-4 minutes each side until caramelised and cooked all the way through.

To serve

  • To serve, mix the cucumber, coriander, mint leaves and spring onions together. Season with lime, salt and pepper. 
  • Arrange the hot chicken skewers onto a serving plate. Drizzle with the satay sauce. Garnish with the herb salad and roasted macadamias. 

Notes

Substitute chicken for tofu for a vegan-friendly recipe. Be sure to check the Thai red curry paste doesn’t contain any fish sauce.
The satay sauce will keep for 6-7 days in a sterilised, airtight container in the fridge.
Combine with steamed brown rice for a wholesome, balanced meal.

Nutrition

Calories: 442kcalCarbohydrates: 10gProtein: 35gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 161mgSodium: 332mgPotassium: 635mgFiber: 2gSugar: 7gVitamin A: 486IUVitamin C: 5mgCalcium: 59mgIron: 4mg

Similar recipes

Risotto with truffle roasted macadamias Risotto with truffle roasted macadamias and porcini mushrooms Once you’ve experienced risotto with these lightly salted, truffle roasted macadamias, there’s… Read More
Pearl couscous with caramelised pumpkin, onions and macadamia chimichurri Pearl couscous with caramelised pumpkin, onions and macadamia chimichurri Roasted macadamias enhance a classic chimichurri by adding both their celebrated… Read More
Easy fermented macadamia cheese  Easy fermented macadamia cheese Making your own fermented macadamia cheese is simple and very rewarding. By fermenting blended macadamias with… Read More
Sicilian macadamia and tomato pesto (Pesto alla Trapanese)  Sicilian macadamia and tomato pesto (Pesto alla Trapanese) Did you know that basil pesto from Liguria in Italy has a… Read More
Macadamia me time

FEATURED STORY

Do you keep your macadamias all to yourself? You’re not alone!

Contact us

Sorry for interrupting, this website uses cookies to improve your user experience. Continuing to use our site means we’ll assume you’re ok with this. Read more

Get monthly emails about all things macadamias. Yum!

Just pop your details

down here