This is beginning to become a firm dinner party favourite in our flat. If you have a spiralizer this dish is a MUST. A bonus of this is that you can make pretty much the entire thing up beforehand and have little to do on the day, meaning you can spend more time with your guests. Don’t be freaked out like I was about not cooking the ‘noodles’, Gizzi has confirmed that they are meant to be crunchy like a salad.
Firstly, place a load of boneless chicken thighs in a bowl – about 2 per person as they’re small. Add a generous amount of curry powder, a sprinkle of salt and that’s it. Massage it all in and leave to marinade for as long as you’ve got.
To make the salad, spiralize a sweet potato and a courgette (this is enough for four). Place these in a large bowl before adding the dressing.
This consists of a red chilli, juice of a lime, a splash of fish sauce, a teaspoon of coconut sugar and a teaspoon of tamarind paste all whizzed up in a blender. Mix in with the noodles and let this marinade in the fridge.
For the AMAZING satay sauce, heat coconut oil in a large frying pan. Add a of tablespoon of Thai yellow curry paste, and let this fry off for a couple of mins. Once aromatic, pour in a tin of coconut milk, 100ml of chicken stock, two tablespoons of crunchy peanut butter, a teaspoon of coconut sugar, a splash of fish sauce, a teaspoon of tamarind paste and juice of another lime. Let it simmer for five mins and this is where the magic begins (try not to eat it all before your dinners ready … it is tempting).
If you’re making it up in advance – stop here.
To get cracking, get a pan very hot with coconut oil and fry the chicken until golden and crispy. Let this rest whilst you make up the crispy shallots.
For these, gently fry several thinly sliced shallots in coconut oil until lovely and crispy.
To finish off the salad, add in a load of chopped up fresh herbs – I like mint, coriander and basil.
Slice up the chicken and take it all to a table and tuck in to this tasty dish. C x