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Satay Chicken Skewers with Chilli Courgette

There are not many sauces better than satay so if you have room in your macro's for the day, feast on this dish.

Prep

15m

Cook

25m

Total

40m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Mix peanut butter, red curry paste, coconut milk, soy sauce, and fish sauce until smooth. Add chicken pieces, coat well, cover, and marinate for 30 mins or longer if you have time (optional).

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For

3

M

I

For the marinade

4

tbsp

Peanut butter

2

tbsp

Red curry paste

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Per Serving

Calories

857kcal

Fat

41g

Carbs

59g

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K

Kerrie L

3 months ago

I increased the recipe to use 1050g of chicken [7 serves], but only used the chicken spice mix to equal 4 serves - and the satay sauce recipe to equal 5 serves [because I used a whole 400ml can of coconut cream.] To stir-fry the chicken, I used only around 3 tablespoons of olive oil, not the 14 tablespoons the recipe called for when I increased the number of servings. The result was a fail - with the large increase in spices and sauces in line with the increased servings, the spice flavours were way too strong, [even though I reduced them.] It appears that when you increase the number of servings, the recipe loses its balance. Do you have any suggestions for adjusting spices and sauces for larger serving sizes?

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Bill | Food In Five

3 months ago

Hey Kerrie, thank you so much for collating this feedback - really is useful 🙏 we need to look into the way we increase spices and cooking oil with the number of servings because it doesn’t make sense in some circumstances (although in theory I can see how it should work 😅). Let me take this one to the drawing board. In the meantime, I reckon a solid rule would be to cap out at 4 tbsp of oil (and increase as you go if needed) and for every extra portion half the number of spices 🙏 Always here for questions!

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K

Kerrie L

3 months ago

Thanks for the suggestion re how to increase the spices with increased servings. So, if two servings use one tablespoon, three servings would use 1.5 tablespoons, and four servings would use 2.25 tablespoons? Have I understood this correctly?

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homepage-image

Satay Chicken Skewers with Chilli Courgette

There are not many sauces better than satay so if you have room in your macro's for the day, feast on this dish.

Prep

15m

Cook

25m

Total

40m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Mix peanut butter, red curry paste, coconut milk, soy sauce, and fish sauce until smooth. Add chicken pieces, coat well, cover, and marinate for 30 mins or longer if you have time (optional).

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

For

3

M

I

For the marinade

4

tbsp

Peanut butter

2

tbsp

Red curry paste

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Per Serving

Calories

857kcal

Fat

41g

Carbs

59g

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Next

Made it? Claim it.

Comments

Cancel

K

Kerrie L

3 months ago

I increased the recipe to use 1050g of chicken [7 serves], but only used the chicken spice mix to equal 4 serves - and the satay sauce recipe to equal 5 serves [because I used a whole 400ml can of coconut cream.] To stir-fry the chicken, I used only around 3 tablespoons of olive oil, not the 14 tablespoons the recipe called for when I increased the number of servings. The result was a fail - with the large increase in spices and sauces in line with the increased servings, the spice flavours were way too strong, [even though I reduced them.] It appears that when you increase the number of servings, the recipe loses its balance. Do you have any suggestions for adjusting spices and sauces for larger serving sizes?

Like

Reply

Cancel

Bill | Food In Five

3 months ago

Hey Kerrie, thank you so much for collating this feedback - really is useful 🙏 we need to look into the way we increase spices and cooking oil with the number of servings because it doesn’t make sense in some circumstances (although in theory I can see how it should work 😅). Let me take this one to the drawing board. In the meantime, I reckon a solid rule would be to cap out at 4 tbsp of oil (and increase as you go if needed) and for every extra portion half the number of spices 🙏 Always here for questions!

Like

Reply

Cancel

K

Kerrie L

3 months ago

Thanks for the suggestion re how to increase the spices with increased servings. So, if two servings use one tablespoon, three servings would use 1.5 tablespoons, and four servings would use 2.25 tablespoons? Have I understood this correctly?

Like

Reply

Cancel