We have twisted up the traditional chicken satay to use our pistachio paste and nuts in place of the usual peanuts. This recipe is quite mild, so do use more chilli if required to suit your taste buds. If you do not have Thai fish sauce then leave it out and add a little more soy sauce.
For the sauce and marinade
½ red chilli – deseeded
2 cloves garlic – peeled
1 tbs Why Nut Pistachios 1 tbs WhyNut Pistachio Paste
1 Lime – Juice
2 tbs soy sauce or tamari
1 tbs Thai fish sauce
1 tbs honey
150ml coconut milk
2 chicken breasts - cut into 2cm cubes
4 bamboo skewers
For the Salad (optional)
½ Lime – Juice
½ tsp fish or soy sauce
Glug of olive oil
½ red pepper – cut into thin strips
Wedge white cabbage – shredded
½ cucumber – cut into thin strips
5 or 6 coriander stalks
½ red chilli – deseeded and thinly sliced
1 tbs WhyNut Pistachios
Recipe, photography and styling by Helen Best-Shaw (www.fussfreeflavours.com) for WhyNut
- Place all the ingredients for the marinade apart from the coconut milk into a blender or chopper and whizz until you have a thick paste.
- Mix half of the paste into the chicken pieces and stir well so they are coated.
- Cover with cling film and chill in the fridge for a few hours.
- To make the satay sauce put the rest of the paste into a small pan with the coconut milk.
- Gently simmer until you have a thick sauce.
- Remove from the heat and set to one side.
- Thread the chicken pieces onto the skewers, then fry, griddle, grill or BBQ for about 5 minutes on each side until slightly charred and cooked through.
- Serve immediately with the satay sauce and salad (below)
- Put the lime juice, fish sauce and olive oil into a bowl and mix. Add the other ingredients, toss in the dressing then top with the WhyNut Pistachios.
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