step by step guide to prepare quick Thai-Style chicken skewers with pickled cucumber salad

How have you been? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Thai-Style chicken skewers with pickled cucumber salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thai-Style chicken skewers with pickled cucumber salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Thai-Style chicken skewers with pickled cucumber salad is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 600g Coles RSPCA Approved Australian Chicken Thigh Fillets, coarsely chopped
  • 2 tbs red curry paste
  • 1 tbs fish sauce
  • 2 spring onions, coarsely chopped
  • 1 cup coarsely chopped coriander
  • 1 large carrot, peeled, cut into long matchsticks
  • 2 large Lebanese cucumbers, seeded, cut into long matchsticks
  • 1/4 cup (60ml) white wine vinegar
  • 2 tbs caster sugar
  • Vegetable oil, to shallow-fry
  • 2 Coles Australian Baby Cos Lettuces, trimmed, cut into quarters lengthways
  • 1/3 cup (80ml) sweet chilli sauce
  • 1/4 cup (35g) peanuts, toasted, coarsely chopped

Method

  • Step 1
    Place the chicken, curry paste, fish sauce, spring onion and three-quarters of the coriander in a food processor. Season. Process until almost smooth. Transfer mixture to a large bowl. Divide into 12 portions and shape each portion around a metal or soaked bamboo skewer. Place on a plate in the fridge for 10 mins to chill.
  • Step 2
    Meanwhile, place carrot, cucumber and remaining coriander in a large bowl. Stir the vinegar and sugar in a small jug until the sugar dissolves. Drizzle over the cucumber mixture and gently toss to combine. Set aside for 10 mins to develop the flavours.
  • Step 3
    Add enough oil to a large frying pan to come 5mm up the side of the pan. Heat over medium-high heat. Cook half the skewers, turning occasionally, for 5 mins or until golden brown and cooked through. Transfer to a plate lined with paper towel. Cover to keep warm. Repeat with remaining skewers.
  • Step 4
    Drain cucumber mixture. Arrange on a large serving platter with the skewers, lettuce, sweet chilli sauce and peanut.

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