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

{{totalReview}}
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!


Categories:
Discover food-spirational recipes with our new explore feed!
Check it out

Reviews

Overall Rating

    Show more reviews
    icon
    Ingredients
    icon
    Share
    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
    Close

    We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

    By clicking "Accept", you agree to our use of cookies and similar technologies.