Red Curry Chicken Satay & Coconut Rice

Serves 4-6 people.


Red Curry Chicken Satay
6 – 4 oz boneless chicken cut into cubes
2 tbsp red curry paste
1 tbsp Asian Family Light soya sauce
1 tbsp Asian Family coconut milk
1 tbsp minced garlic
2 tbsp vegetable oil
1 tbsp Chili Sauce (Sambal Oelek)

Coconut Rice
3 cups jasmine rice
4 ½ cup liquid for the rice
1 tbsp dried lemon grass (rehydrate)
1 star anise
1 slice shallot

Cooking Instructions

Marinate and place in the refrigerator overnight
24 – 6” bamboo sticks and skewer them, set aside

Coconut Rice
Use the remainder of the coconut milk add
cold water for difference to measure up to
4 ½ cups, then place over the rice
cover tightly and begin to cook

Red Curry Chicken Satay
Once the rice has settled, using a fork
or chopsticks to flake. While the rice is
cooking, you can either BBQ the chicken
satays or broil in the oven.

Drizzle the sweet soya sauce over the satays.

Soak skewers in water to prevent from burning
Dried spices – have more flavour profile then fresh

Dipping Sauce:
Try Asian Family Satay peanut sauce and or
Asian Family Thai Sweet Chilli Sauce for dipping sauces.