The January challenge requirement was to marinate the satays – any type of meat or non-meat (tofu) could be used. Cuppy (the host) provided a couple of marinade recipes, however neither of the recipes were particularly authentic. Saskia and I decided to make a more authentic Thai-style satay, based on a recipe from the Spirit House cookbook. Spirit House is a beautiful Thai restaurant situated on the Sunshine Coast in Queensland, I recently had a delicious meal there, which you can read about here.
We decided to make yellow-curry marinated satays of chicken and tofu. We served these with a zingy cucumber relish, rice and some curried vegetables.
To make the satay the recipe called for the use of homemade yellow curry paste. We already had some curry paste from our Balinese Feast so we used that. We combined yellow curry paste, coconut milk, brown sugar and fish sauce to make the marinade:
As per the Challenge requirement, we marinated the tofu and the chicken for several hours:
We then threaded the chicken and tofu onto soaked wooden skewers and grilled them on the barbeque:
Our finished satays:
We scattered the satays with some coriander (cilantro), peanuts and chopped chillies:
We also served them with a cucumber relish, made with fish sauce, chillies, coriander, vinegar, sugar and peanuts (recipe below):
We also used some of the curry paste to make a yellow vegetable curry with potatoes and beans:
The satays were flavoursome, moist and delicious. The cucumber relish was an absolute winner – fresh, zingy with a nice sweet and sour balance and a bit of a kick from the chillies. The curried vegetables were nice as well. We will definitely be making this again!
2 tbs yellow curry paste (you can find the recipe and instructions here)
1 cup coconut milk
1/2 tbs palm sugar (we used brown sugar instead)
Fish sauce to taste (we used about a tablespoon)
500g chicken or tofu
- Combine the curry paste, coconut, palm sugar and fish sauce in a bowl. Add chicken/tofu and marinate for a minimum of 2 hours.
- Thread chicken/tofu onto skewers and cook on the barbecue – about 15 minutes.
- Serve with coriander (cilantro), chillies and chopped peanuts on the side.
Spicy cucumber relish
1 cup white vinegar
1 cup white sugar
splash of fish sauce
1 large continental cucumber
4 small red chillies, finely chopped
1/2 cup roasted, unsalted peanuts, crushed or finely chopped
1/2 cup coriander (cilantro) including stems
- Combine vinegar, sugar and fish sauce in a small saucepan over medium heat.
- Bring to a gentle boil, stirring occasionally and cook for 1 minute. Remove from heat and cool to room temperature.
- Peel cucumber, scrape out seeds and cut into small pieces.
- Place cucumber, chillies, peanuts and coriander in a bowl. Pour over dressing and toss gently.
1 tbs vegetable oil
2 cups coconut cream
3 tbs yellow curry paste (as above)
250g potato, parboiled and diced
200g green beans, topped and tailed
1 tbs palm sugar (we used brown sugar instead)
Fish sauce to taste (we used a bit over a tablespoon)
Coriander leaves, to garnish
- Heat oil in a wok, add 2 tbs of the thick cream from the top of the coconut cream.
- Add curry paste, simmer gently for 5 minutes until fragrant.
- Add potatoes, beans, sugar and remaining coconut cream.
- Simmer gently until just cooked, about 10 minutes.
- Season to taste with fish sauce.
- Serve with steamed jasmine rice and garnish with coriander leaves.