Thu, 18 September 2025
Ingredients:
For the chicken satay:
· 400g skinless chicken thighs
· 1 tbsp sesame oil
· 1 tsp Thai red curry paste
· 1 tsp soy sauce
· 60ml coconut milk
· Squeeze of fresh lime juice
Satay sauce:
· 400ml Coconut milk
· 75g Peanut butter
· 1.5 tbsp Thai red curry paste
· 1 tbsp Soy sauce
· 1 tbsp Fish sauce
· Squeeze of fresh lime juice
For the Cucumber Salad:
· 1 cucumber, sliced.
· 1 small red onion, sliced.
· 1 to 2 chili peppers, sliced.
· 3 tbsp coriander, chopped.
Dressing:
· 60g sugar
· 80ml rice wine vinegar
· 1 tbsp water
· 1/2 tsp fish sauce
Egg Fried Rice:
· 1 tbsp sesame oil
· 300g cooked basmati rice
· 1 egg
· 1 tbsp soy sauce
· 2-3 scallions chopped
· Salt & pepper
To serve:
· Fresh coriander leaves
· Sliced red chilli
· Crushed peanuts or cashews
Method:
For the chicken:
· Soak the wooden skewers in water for 10 minutes. Cut the chicken thighs into cubes and add to a bowl.
· Mix together the sesame oil, red curry paste, coconut milk, soy and lime juice and pour over the chicken. Cover and leave to marinate for at least an hour.
· When ready to cook, preheat your air fryer to 200c on the standard setting, then add the chicken cubes onto each skewer, leaving a gap at the top and bottom.
· Pop them into your air fryer and cook at 200°c for 15-18 minutes, or until the chicken is cooked through (internal temp of 75c).
For the Satay sauce:
· In a pot, gently heat the coconut milk and red curry paste, whisking to combine. When smooth, add the peanut butter, honey, soy and fish sauce and continue to cook until combined and heated through, do not let it boil.
· When it’s warmed through, take the pot off the heat and add a squeeze of lime.
For the Cucumber Salad:
· Add the dressing ingredients to a small pot and gently heat until the sugar dissolves, leave aside to cool, and refrigerate for 30 minutes.
· Chop the cucumber, onion and chilli and add to a bowl, then pour over the cooled dressing and toss to combine, add the fresh coriander and gently mix, sprinkle a few roasted peanuts or cashews on top.
For the Egg Fried Rice:
· Cook your rice as per the packet instructions and leave to cool.
· When ready to cook, heat some sesame oil in a wok and break in your egg, let it set slightly then scramble gently with a spatula, add in the cooked rice, soy sauce and chopped scallions and heat through before serving.
To serve:
· Add the rice to your serving plate and then top with the two chicken skewers, drizzle over the satay sauce and some fresh coriander, chilli and nuts.
· Serve the cucumber salad on the side and enjoy.
