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PREP 30 minutes
TOTAL 30 minutes
Serves
US | METRIC

INGREDIENTS

For the chicken skewers
  • 3 chicken breasts, cut lengthways into strips
  • 1 tbsp dark soy sauce
  • 2 cloves of garlic, crushed
  • 1 tbsp ginger, grated
  • ½ tsp chilli flakes
  • 100 ml coconut milk
  • ½ tsp cumin
  • ½ tsp ground coriander
For the peanut dipping sauce
  • 3 tbsps peanut butter
  • 1 tbsp dark soy sauce
  • ½ tsp chilli flakes
  • 1 tbsp fish sauce
  • 200 ml coconut milk
  • 1 tbsp light brown sugar
  • ½ tsp ground coriander
  • Juice of one lime
  • Handful of peanuts, chopped, to serve
For the salad
  • 2 cloves garlic, greated
  • 1 very spicy chili, finely chopped
  • 1 carrot, grated
  • 2 large handfuls of beansprouts
  • 2 tbsps fish sauce
  • 2 tbsps lime juice
  • 1 tbsp brown sugar
  • 2 tbsps roasted peanuts
Garnish (optional)
  • Wedges of lime
  • coriander leaves
Chicken satay with som tam inspired thai salad

Chicken satay with som tam inspired thai salad

Chicken skewers with peanut dipping sauce and a spicy salad

One of my favourite dishes that I ate while I was in Thailand was a som tam salad. This is a spicy, zingy salad made from green papaya, which is quite hard to get hold of in the UK. Here I've taken the flavours of the dressing and subbed in beansprouts instead of the green papaya, which work surprisingly well to offer the crunch factor. I just used what I had in my fridge for this recipe - but you could also add some green beans and a few cherry tomatoes to get closer to the real deal!


I've paired the salad here with chicken satay, rich with a peanut dipping sauce which is to die for!


My homage to Thailand - hopefully won't be too long until we can go back!

For the chicken skewers

  1. Mix all your chicken ingredients together and marinade for at least 15 minutes but up to overnight.
  2. Thread your chicken pieces onto skewers and grill for a few minutes on each side until golden and cooked through.


For the peanut dipping sauce

  1. Meanwhile add all the sauce ingredients to a pan except the lime juice and GENTLY warm it all through. Do not let it boil because it will separate.
  2. Once it approaches bubbling, keep the heat steady and let it thicken for a few mins, then add the lime. Check for seasoning – depending on your taste it may need more lime, more soy or chili.


For the salad

  1. Mix together the lime juice and the crushed garlic and let it sit for a minute or so - the acid takes away the harshness.
  2. Mix in the fish sauce, sugar and sliced chili.
  3. Toast your peanuts lightly in a frying pan and then crush into small pieces.
  4. Mix together the grated carrot and beansprouts and pour over your dressing. Top with the peanuts just before serving.
Chicken satay with som tam inspired thai salad

Chicken satay with som tam inspired thai salad

Chicken skewers with peanut dipping sauce and a spicy salad

One of my favourite dishes that I ate while I was in Thailand was a som tam salad. This is a spicy, zingy salad made from green papaya, which is quite hard to get hold of in the UK. Here I've taken the flavours of the dressing and subbed in beansprouts instead of the green papaya, which work surprisingly well to offer the crunch factor. I just used what I had in my fridge for this recipe - but you could also add some green beans and a few cherry tomatoes to get closer to the real deal!


I've paired the salad here with chicken satay, rich with a peanut dipping sauce which is to die for!


My homage to Thailand - hopefully won't be too long until we can go back!

PREP 30 minutes
TOTAL 30 minutes
favorite
print
like
Serves
US | METRIC

INGREDIENTS

For the chicken skewers
  • 3 chicken breasts, cut lengthways into strips
  • 1 tbsp dark soy sauce
  • 2 cloves of garlic, crushed
  • 1 tbsp ginger, grated
  • ½ tsp chilli flakes
  • 100 ml coconut milk
  • ½ tsp cumin
  • ½ tsp ground coriander
For the peanut dipping sauce
  • 3 tbsps peanut butter
  • 1 tbsp dark soy sauce
  • ½ tsp chilli flakes
  • 1 tbsp fish sauce
  • 200 ml coconut milk
  • 1 tbsp light brown sugar
  • ½ tsp ground coriander
  • Juice of one lime
  • Handful of peanuts, chopped, to serve
For the salad
  • 2 cloves garlic, greated
  • 1 very spicy chili, finely chopped
  • 1 carrot, grated
  • 2 large handfuls of beansprouts
  • 2 tbsps fish sauce
  • 2 tbsps lime juice
  • 1 tbsp brown sugar
  • 2 tbsps roasted peanuts
Garnish (optional)
  • Wedges of lime
  • coriander leaves

For the chicken skewers

  1. Mix all your chicken ingredients together and marinade for at least 15 minutes but up to overnight.
  2. Thread your chicken pieces onto skewers and grill for a few minutes on each side until golden and cooked through.


For the peanut dipping sauce

  1. Meanwhile add all the sauce ingredients to a pan except the lime juice and GENTLY warm it all through. Do not let it boil because it will separate.
  2. Once it approaches bubbling, keep the heat steady and let it thicken for a few mins, then add the lime. Check for seasoning – depending on your taste it may need more lime, more soy or chili.


For the salad

  1. Mix together the lime juice and the crushed garlic and let it sit for a minute or so - the acid takes away the harshness.
  2. Mix in the fish sauce, sugar and sliced chili.
  3. Toast your peanuts lightly in a frying pan and then crush into small pieces.
  4. Mix together the grated carrot and beansprouts and pour over your dressing. Top with the peanuts just before serving.