This recipe comes to us from the kitchen of Chaowarat (Arte) Assavakavinvong , head chef of Longrain Melbourne  and regular participant at the Neff Market Kitchen Cooking School.

Ingredients

• 1 kg diced chicken thigh
• 10 g curry powder
• 2 g turmeric powder
• 20 g palm sugar
• 100 g coconut cream
• 15 ml fish sauce

Peanut sauce

• 50 g red curry paste
• 50 g Massaman paste
• 60 g palm sugar
• 50 ml coconut milk
• 3 tbsp / 60ml peanut butter
• 1 tbsp / 20ml  fish sauce
• 1 tsp tamarind paste

Cucumber relish

• 1/2 cup chopped cucumber
• 1/4 cup shallots
• 1/4 cup round cut red chilli
• 100 g sugar
• 100 ml vinegar

Method

Place diced chicken in a mixing bowl, then marinate in the mix of curry powder, turmeric powder, palm sugar, coconut cream and fish sauce. Marinate for at least an hour  (longer is better) then skewer chicken pieces with bamboo skewers.

Cook the curry paste in the oil till the paste is cooked, then add palm sugar, fish sauce and tamarind paste.

Taste – you may need more seasoning.

Cook chicken satay on a grill, then serve with peanut sauce and cucumber relish.

Peanut sauce

Place red curry paste, Massaman paste, peanut butter and coconut milk in the food processor till smooth.

Cucumber relish

Place vinegar and sugar in a saucepan then bring it to the boil before cooling it down. Mix chopped cucumber, sliced shallots and round cut red chilli in a bowl then pour vinegar onto them.

Notes: This recipe was demonstrated in Arte’s class “Across Borders: Thailand to Cambodia”,  February 2019. It is reproduced with permission from Chaowarat (Arte) Assavakavinvong.