Thai Chicken Satay with Pineapple Slaw

Ingredients

• 600 g skinless chicken thighs
• 1.5 tbsp curry powder (For the chicken marinade)
• 1 tbsp Thai red curry paste (For the chicken marinade)
• 3 tbsp coconut milk (For the chicken marinade)
• 1 tbsp maple syrup (For the chicken marinade)
• 1 tbsp Thai red curry paste (For the satay sauce)
• 1 tbsp curry powder (For the satay sauce)
• 3 tbsp crunchy peanut butter (For the satay sauce)
• 2 tbsp maple syrup (For the satay sauce)
• 1 tbsp dark soy sauce (For the satay sauce)
• 0.667 cup coconut milk (For the satay sauce)
• 2 tbsp lime juice (For the satay sauce; add at the end)
• 1.5 cup fresh pineapple (Diced, for the slaw)
• 2 cup purple cabbage (Thinly shredded)
• 1 cup carrot (Julienned)
• 0.5 cup coriander (Chopped)
• 0.5 red onion (Thinly sliced)
• 2 tbsp fish sauce (For the slaw dressing)
• 2 tbsp lime juice (For the slaw dressing)
• 1 tbsp maple syrup (For the slaw dressing)
• 0.667 cup steamed jasmine rice (For serving)
• crushed peanuts (Extra, for finishing)
• water (Add a little to loosen the satay sauce if it is too thick)
• lime wedge (For serving)

Steps

1. 1

   Mix the curry powder, Thai red curry paste, coconut milk, and maple syrup for the chicken marinade.

2. 2

   Add the chicken thighs and coat them thoroughly with the marinade. Let the chicken sit for 20 minutes.

3. 3

   Combine the diced pineapple, shredded purple cabbage, julienned carrot, chopped coriander, and sliced red onion in a bowl.

4. 4

   Add the fish sauce, lime juice, and maple syrup dressing ingredients to the slaw. Toss everything together, then let the slaw rest so the cabbage softens and absorbs the dressing.

5. 5

   Pan-fry the marinated chicken in batches over medium-high heat until charred and golden.

6. 6

   Meanwhile, add the satay sauce curry paste, curry powder, crunchy peanut butter, maple syrup, dark soy sauce, and coconut milk to a small pot. Do not add the lime juice yet.

7. 7

   Bring the satay sauce to a boil, then reduce the heat and simmer for 3–5 minutes, until thick. Add a little water if needed to loosen the sauce.

8. 8

   Stir the lime juice into the satay sauce at the end of cooking.

9. 9

   Layer the steamed jasmine rice, pineapple slaw, and cooked chicken for serving.

10. 10

    Pour the warm satay sauce over the chicken and finish with crushed peanuts and a lime wedge.

Notes

The source does not specify an exact chicken cooking time or internal temperature; cook until charred and golden and fully cooked through. Nutrition is stated by the creator as 588 kcal, 38.3 g protein, 71 g carbohydrates, and 17.4 g fat per serving including rice.

Nutrition per serving

• main
• Thai-inspired
• high-protein
• weeknight dinner
• pan-fried
• gluten-free adaptable
• tropical
• quick dinner