Chicken Satay Platter
This is one of my favourite platters to prepare when friends drop in. A base of jasmine rice, topped with spicy aromatic chicken skewers and a bowl of tasty satay sauce for dipping. Lots of sliced cucumber, red onion, finely sliced red chilli and coriander finish this dish. I also have a bowl of lettuce leaves, and some flatbreads on side, the perfect vehicle to pile in the rice, chicken and salad.
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Servings: 4 (approx. 12 skewers)
Equipment
- TM5 or TM6
- Thermomix Simmering Basket
- Large non stick fry pan
- Large Platter to serve
- 12 small bamboo skewers soaked in water for an hour
Ingredients
Chicken Marinade
- 500 grams chicken thigh cut into 2 cm pieces
- 2 cloves garlic peeled
- 2 cm fresh ginger
- 1 tbsp curry powder your favourite
- 30 grams Thai red curry paste
- 1 tsp soft brown sugar
- 1 tsp sea salt flakes
- 50 grams coconut milk
- 2 tbsp peanut oil to cook skewers
Rice
- 300 grams jasmine rice rinsed
- 1000 grams water
- 1 tsp salt
- 1 tbsp olive oil
Satay Sauce
- 200 grams salted peanuts
- 60 grams Thai red curry paste
- 40 grams soft brown sugar
- 2 tsp dark soy sauce
- 2 tbsp apple cider vinegar
- 1 tsp salt to season
- 350 grams coconut milk
- 1 tbsp lime juice
To Serve
- 1 lebanese cucumbers sliced
- 1 red chilli finely sliced
- 1 small red onion thinly sliced
- coriander leaves finely chopped
- lime wedges
- lettuce leaves
Instructions
Marinade
- Add garlic and ginger to Thermomix bowl and chop 3 secs/speed 5. Scrape down and repeat.
- Scrape down sides of bowl. Add remaining marinade ingredients except chicken and oil and mix 5 secs/speed 3.
- Pour over chicken, mix well and marinade overnight (minimum time 30mins).
Satay Sauce
- Add peanuts to Thermomix bowl and chop 8 secs/speed 8. Scrape down, add 1/2 tsp peanut oil and repeat. Scrape down. Repeat one more time if you want it really smooth.
- Add curry paste to peanut mixture along with, sugar, soy sauce, vinegar, salt and 350g coconut milk to Thermomix bowl. Cook 3 mins/95℃/speed 2
- Check seasoning and consistency, you are aiming for a thick but coatable sauce, think dips). Add more paste if you want it spicier, more vinegar for acidity and sugar for sweetness. If too thick, add a little water. Once you are happy with taste and consistency cook for a further 2 mins/speed 4. Add lime and mix in with spatula. Set aside in a small thermoserver or covered bowl to keep warm. No need to clean bowl. Move onto the next step and cook rice.
Rice
- Add 1000g tap hot water to Thermomix bowl along with 1 tsp salt and 1 tbsp oil. Add rinsed rice to simmering basket and insert into Thermomix Bowl. Cook 15 mins/100℃/speed 4, Measuring cup on. Check rice is cooked, if not, let sit in thermomix for a couple of minutes. Fluff rice and keep warm. Cook skewers while rice is cooking.
Cooking Skewers
- Thread 4 pieces of chicken onto soaked skewers. Don't pack together too tightly, the chicken pieces should be just 'kissing'.
- Heat a non stick pan (heat two if you have them) on medium high. Add 1 1/2 tbsp peanut oil and cook skewers on all sides for around 7 mins until brown and starting to char.
Plating
- Add your bowl of satay sauce to the platter. Top sauce with some roasted chopped nuts and finely chopped chilli. Spread rice on platter. On one side pile the skewers. On the other add the cucumber, onion, chilli, coriander and lime wedges. Top dish with chopped roasted peanuts.
- Serve some crips lettuce cups in a bowl and or flatbread so family and friends can pile the salad and sauce into them and enjoy.