Curry Coconut Chicken Satay with a Mango Cucumber Salad

Curry Coconut Chicken Satay with Mango Cucumber Salad

 

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Curry Coconut Chicken Satay with a Mango Cucumber Salad – it’s bursting of Thai flavors such as creamy coconut, lemongrass and peanuts. Pungent garlic, citrusy cilantro and sweet mango are great combinations with this Curry Coconut Chicken Satay.

 

Curry Coconut Chicken Satay with Mango Cucumber Salad

 

Satay originates from Indonesia, but satay is widely used in South East Asia. I call this a Thai dish because of all the coconut, lemongrass and mango. I haven’t been to Indonesia, but I have eaten my fair share of green curries and lemongrass in Thailand.

 

Is there such a thing as a fair share of green curries? I want more! But more on that later… Let’s get back to this delicious Curry Coconut Chicken Satay.

 

Curry Coconut Chicken Satay and Mango Cucumber Salad

 

This is a recipe adapted from Godt.no. I just love lemongrass and need it in all my Thai food. This time I tried to not make it too spicy, as I wanted the coconut and peanut sauce to shine through. And I think I succeeded. It’s mild, but it’s bursting of delicious flavors.

 

When I was on vacation in the Balkan countries, I was struck by how little spices they used. Like NOTHING. When I came back from vacation I was starving for spice. I went straight to foods such as enchiladas, Korean bulgogi (recipe coming up), Indian style kebabs with cilantro garlic naan, Chinese beef and broccoli and of course delicious Curry Coconut Chicken Satay. I never knew I could miss garlic as much. Note to self: Bring at least garlic powder and chili powder on vacation!

 

Curry Coconut Chicken Satay with Mango Cucumber Salad

 

But I digress.

 

These chicken satay skewers are perfect dipping in the peanut sauce for a flavorful appetizer. It could also be served as a whole meal with steamed rice and mango cucumber salad. It’s easy and it’s very little hands-on time. We need a little time marinating the chicken for it to infuse all the coconut and green curry paste, but it’s worth it, don’t you think?

 

 

Instructions

 

Cut the chicken into chunks and mix with all the ingredients for the marinade (coconut milk through salt). And for those wonder about the brand I use for green curry paste, this is it: Aroy D Green Curry Paste. It’s strong but it’s so flavorful and delicious. Cover with foil and let it marinade at least 1 hour, but I think overnight is best (isn’t it always so?).

 

Curry Coconut Chicken Satay with Mango Cucumber Salad

 

While the chicken is marinating, we will make the peanut sauce: Boil the water in a small saucepan and stir in the chunky peanut butter. Turn off the heat and add the rest of the ingredients. Stir until a smooth sauce. If you think the sauce is too thick, add in more water. Garnish with peanuts, cilantro and a drizzle of sesame oil.

 

Thread the chicken chunks onto skewers. If you use bamboo skewers, remember to soak them in water for a while before grilling, to avoid them burning. Preferably grill the chicken satay skewers (but in the oven or pan is fine) over high heat for 6-8 minutes. Turn the skewers a few times to make sure they are evenly grilled.

 

Curry Coconut Chicken Satay with Mango Cucumber Salad

 

Make the Mango Cucumber Salad: Dice and slice all the ingredients as you wish or as stated in the ingredients list. I like to scrape out most of the seeds of the cucumber to make it less wet. Mix everything together and juice one lime over it. Garnish with a little bit of cilantro.

 

Serve with steamed rice and you have yourself a delicious South East Asian dinner!

 

Curry Coconut Chicken Satay with Mango Cucumber Salad

 

Foods packed with spices and flavors that I missed while on vacation:

 

 

What’s your tips on staying in a place where you dislike the food?

 

Let me know in the comment section below, or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!

 

 

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Print Recipe
Curry Coconut Chicken Satay with Mango Cucumber Salad Yum
This dish is bursting of Thai flavors such as creamy coconut, lemongrass and peanuts. Easy to make and very little hands-on time!
Curry Coconut Chicken Satay with Mango Cucumber Salad
Prep Time 20 minutes
Cook Time 8 minutes
Passive Time 1 hour
Servings
people
Ingredients
Curry Coconut Chicken
Peanut Satay Sauce (sauce is enough for 4-6 people)
Mango Cucumber Salad
Serve with
Prep Time 20 minutes
Cook Time 8 minutes
Passive Time 1 hour
Servings
people
Ingredients
Curry Coconut Chicken
Peanut Satay Sauce (sauce is enough for 4-6 people)
Mango Cucumber Salad
Serve with
Curry Coconut Chicken Satay with Mango Cucumber Salad
Instructions
  1. Cut the chicken into chunks and mix with all the ingredients for the marinade (coconut milk through salt). Cover with foil and let it marinade at least 1 hour. Overnight is best.
  2. Thread the chicken chunks onto skewers. Preferably grill them (but in the oven or pan is fine) over high heat for 6-8 minutes. Turn the skewers a few times to make sure they are evenly grilled.
  3. Make the peanut sauce: Boil the water in a small saucepan and stir in the chunky peanut butter. Turn off the heat and add the rest of the ingredients. Stir until a smooth sauce. If you think the sauce is too thick, add in more water. Garnish with peanuts, cilantro and a drizzle of sesame oil.
  4. Mango Cucumber Salad: Dice and slice all the ingredients as you wish or as stated in the ingredients list. I like to scrape out most of the seeds of the cucumber to make it less wet. Mix everything together and juice one lime over it. Garnish with a little bit of cilantro.
  5. Serve with rice for dinner, or without as an appetizer.
Recipe Notes

Did you make it? Tag @thegingerwithspice on Instagram, I'd love to see!

Author: Stine Mari from Ginger with Spice

Adapted from: Godt.no

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