Ingredients for marinating chicken:
600 gram Chicken thigh-skinned and debones
160 ml Thai coconut milk
2 tablespoon Fish sauce
1 tablespoon Ground cumin
1 tablespoon Ground turmeric
1/2 tablespoon Ground cinnamon
1/4 tablespoon Garlic granules
1 teaspoon Oil
– Slice the chicken into long chunky strips, put then into the large mixing bowl with cumin, turmeric, cinnamon, garlic granules, sugar, fish sauce and coconut milk.
-Mix all the ingredients well together and leave it in the fridge overnight or at least 4 hours.
– Soak the bamboo skewers in water, then put the chicken through the skewer. Drizzle the oil on the chicken.
– Put chicken skewers under the grill or on the barbecue until cooked. Mine took approx 5-6 minutes on each side.
-Click here if you would like to give Thai Satay Sauce ago. It is much easier than you think, I can also cook once and keep it in the pasteurise jar for two weeks. This is a vegan satay sauce recipe, so you can also grill some mushroom or vegetable for your Vegan friend/s.
-Thai also serve satay dishes with Cucumber and carrot relish called “Ar-Jard”