Ingredients

  • Serves 2
  • 360g chicken breast, in 2cm cubes

    10 bamboo skewers, soaked in water overnight

     

    For the marinade:

    30g lemongrass, minced

    5g kaffir lime leaves, minced

    50g shallots, minced

    25g Thai red curry paste

    40g garlic, minced

    15ml fish sauce

    30g palm sugar

    1 tbsp Sriracha chili sauce (or regular bottled chili sauce)

    1 tsp ground coriander

    1 tsp turmeric powder

     

    For the citrus papaya salad:

    150g green papaya, peeled

    40g carrot, peeled

    40g cucumber, deseeded

    20g red onion, peeled

    10g fresh coriander, plucked

    20g pomelo in segments

    1 bird’s eye chili, thinly sliced

    2 tbsp palm sugar

    2 tbsp fish sauce

     

Thai-Style Satay Chicken with Citrus Papaya Salad
In partnership with FitThree
Recipe Courtesy of
FitThree

Thai-Style Satay Chicken with Citrus Papaya Salad

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Succulent skewers of grilled meat marinated with delicious Thai flavors, this Thai-style Satay Chicken makes for a great low carb lunch or dinner. Serve with the savory satay with a refreshingly zesty Citrus Papaya Salad for a sharp contrast in flavors that is bound to excite the taste buds. Enjoy this healthy dish on your own or to share as a snack with your friends and family.
  • Easy
  • 10 min
  • 15 min
  • 8 min
  • 8 steps
  • 20 Ingredients
  • Easy
  • 8 steps
  • 20 Ingredients
  • 10 min
  • 15 min
  • 8 min

Directions

  1. Marinate the Chicken

    • Add the lemongrass, kaffir lime, shallots, red curry paste, sriracha, garlic, fish sauce, palm sugar, ground coriander and turmeric to the chicken pieces and mix well.

    • Marinate for 8 hours.

    Marinate the Chicken


  2. Make the Salad

    • Add the fish sauce and palm sugar to a bowl and mix till the sugar is dissolved.

    • Julienne the papaya, carrot, cucumber, red onion, coriander and bird’s eye chili.

    • Separate the pomelo into segments.

    • Toss together with the sauce.



  3. Cook the Chicken & Serve!

    • Once the chicken has marinated, thread it onto the skewers.

    • Grill the chicken over a charcoal grill or use a grill pan over the stove. It will take about 10 minutes per skewer, turning every 2 minutes.

    • Serve the hot chicken satay alongside the salad.

    Cook the Chicken & Serve!


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    Ingredients
    • Serves 2
    • 360g chicken breast, in 2cm cubes

      10 bamboo skewers, soaked in water overnight

       

      For the marinade:

      30g lemongrass, minced

      5g kaffir lime leaves, minced

      50g shallots, minced

      25g Thai red curry paste

      40g garlic, minced

      15ml fish sauce

      30g palm sugar

      1 tbsp Sriracha chili sauce (or regular bottled chili sauce)

      1 tsp ground coriander

      1 tsp turmeric powder

       

      For the citrus papaya salad:

      150g green papaya, peeled

      40g carrot, peeled

      40g cucumber, deseeded

      20g red onion, peeled

      10g fresh coriander, plucked

      20g pomelo in segments

      1 bird’s eye chili, thinly sliced

      2 tbsp palm sugar

      2 tbsp fish sauce

       

    Nutrition
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