Recipes
We take great joy in inspiring you to explore the world of Thai cuisine, so we have gathered a collection of our favourite recipes here for you to try.
Be sure to check back as we're continuously creating new culinary delights for you to enjoy!
Chicken & Seafood Satay
with Sauce
- 1 cup Exotic Satay Sauce
- 1 cup Yellow Curry Paste
- 1⁄2 cup Coconut Milk
- 450g Chicken Breast
- 450g Seafood
- 2 pieces Cucumber
- 10 Mint Leaves
- 1⁄2 cup White Vinegar
- 1 tbsp Sugar
- 1 tbsp Salt
- 1 piece Big Red Chilli
Creamy, savoury, and packed with peanuts – all the qualities of a great satay sauce. Our satay sauce provides just that, transporting you straight to the flavours and delights of Thai street food.
- Heat a cast iron pan or have your grill ready. Then preheat your oven to 180 degrees Celsius.
- While waiting for the pan to heat up, mix Yellow Curry Paste and Coconut Milk in a mixing bowl. Add chicken and seafood in and toss them around thoroughly until the curry paste covers all the chicken and seafood.
- Take a bamboo skewer and stick the marinated chicken and seafood. Be careful not to stick the chicken too tightly and close to each other.
- Put the chicken and seafood skewer on to the heated cast iron pan, sear the chicken and seafood for two minutes on each side then put the pan in the oven for 5 minutes.
- While waiting for the chicken and seafood to cook in the oven, cut cucumber in half and thinly slice them.
Take one shallot and a big red chili, slice them up. Put them in a salad bowl. - Mix together white vinegar and caster sugar. Keep stirring until all the sugar dissolves. Pour your salad dressing into the salad bowl and mix well.
- Take your chicken and seafood out of the oven and start plating. Serve chicken and seafood satay with Exotic Satay Sauce and cucumber salad.
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