Cambodian Chicken Satay with Coconut Rice and Mango Salsa

Allergens

N/A

Ingredients

• 400g boneless chicken thighs
• 2 cups jasmine rice
• 1 can coconut milk (400ml)
• 1/2 cup water
• 1/4 cup lemongrass, finely chopped
• 1 tsp salt
• 3 ripe mangoes, diced
• 1 small red onion, finely diced
• 1/4 cup mint leaves, chopped
• 1 lime, juiced
• 1 tbsp fish sauce
• 2 cloves garlic, minced
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1/4 tsp ground black pepper
• 1/4 cup peanut butter
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp vegetable oil
• Wooden skewers

Instructions

1. In a large bowl, combine chicken, garlic, fish sauce, coriander, cumin, turmeric, paprika, black pepper, peanut butter, brown sugar, and lime juice. Mix well and let marinate for 30 minutes in the refrigerator.
2. While the chicken is marinating, rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine coconut milk, water, lemongrass, salt, and rice. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes or until the rice is cooked and has absorbed the liquid.
3. Thread the marinated chicken onto wooden skewers and grill over medium high heat for 6 7 minutes per side or until cooked through.
4. In a bowl, combine diced mango, red onion, mint leaves, lime juice, and fish sauce to create the mango salsa. Set aside.
5. To plate, serve coconut rice in the center of each dish, top with two chicken satay skewers, and spoon mango salsa over the top. Garnish with a sprig of mint.

Chef’s Insight

Experiment with different fruits or vegetables for an alternative salsa, such as pineapple or cucumber. - Try using a combination of chicken and shrimp for the skewers to add more variety to the dish.

Notes

This dish is best enjoyed with a cold beer or refreshing tropical drink.