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Minced chicken satay relish

small plate, peanuts, gluten-freeSeb HolmesFarang London#ThaiFood, #MinceChickenSatay, #ThaiCooking, #CurryPaste, #AuthenticThai, #FarangLondon, #SebbyHolmes, #ThaiRecipes, #HomeCooking, #AsianFood, #SpicyFood, #CoconutAndPeanut, #ThaiSpices, #FoodieLife, #LondonEats, #ThaiChef, #RecipeOfTheDay, #AsianCuisine, #ThaiKitchen, #FoodBlogger, #CookThai, #ThaiIn7, #MichelinBibGourmand, #ThaiRestaurant, #FoodLovers, #SpiceLovers, #ThaiTechniques, #StickyRice, #ThaiRelish, #HandmadeCurryPasteComment
Minced chicken satay relish

A fragrant and versatile Thai-inspired dish that showcases the depth of flavour achievable with a proper curry paste foundation. This recipe creates a rich, aromatic paste that transforms minced chicken into something truly special, whilst also serving as an excellent marinade for grilled meats and fish.

Serves: 4-6
Prep time: 45 minutes (including soaking time)
Cook time: 25 minutes

For the Curry Paste:

  • 6-8 long dried red chillies, de-seeded and soaked in warm water for 20 minutes

  • 4 Thai shallots, roughly chopped

  • 6 garlic cloves, peeled

  • 2-inch piece fresh ginger, peeled and sliced

  • 4 coriander roots, cleaned (or 2 tbsp chopped coriander stalks)

  • 3 tbsp desiccated coconut, toasted until golden

  • 3 tbsp peanuts, toasted until fragrant

For the Seasoning:

  • 2 tbsp coconut oil

  • 2 tbsp palm sugar (or soft brown sugar)

  • 3 tbsp fish sauce

  • 2 tbsp tamarind paste

For the Minced Chicken:

  • 500g minced chicken (thigh meat preferred)

Optional Garnish: Fresh coriander leaves, sliced red chilli, toasted peanuts, lime.

Instructions:

  1. Prepare the paste base: Drain the soaked chillies and squeeze out excess water. In a food processor or mortar and pestle, pound the chillies, shallots, garlic, ginger, and coriander roots until you have a rough paste.

  2. Add the toasted elements: Incorporate the toasted coconut and peanuts, continuing to pound or process until you achieve a fragrant, cohesive paste. Don't worry about it being completely smooth - some texture is desirable.

  3. Cook the paste: Heat the coconut oil in a wok or heavy-based pan over medium heat. Add the curry paste and cook, stirring constantly, for 8-10 minutes until deeply fragrant and the oil begins to separate.

  4. Season the paste: Stir in the palm sugar, fish sauce, and tamarind paste. Cook for another 2-3 minutes until the mixture is glossy and well combined. Taste and adjust seasoning as needed.

  5. Cook the chicken: Add the minced chicken to the pan, breaking it up with a wooden spoon. Cook for 8-10 minutes, stirring frequently, until the chicken is cooked through and has absorbed all the flavours.

  6. Serve: Garnish with fresh coriander, sliced chilli, and toasted peanuts, if desired.

Storage: The cooked paste will keep in the fridge for up to a week, or can be frozen for up to 3 months.

Chef's Tips:

  • For the relish serving style, present alongside cucumber batons, shaved fennel, fresh herbs (mint, Thai basil, coriander), and warm sticky rice for a proper Thai-style feast

  • To use as a marinade, cook the paste through step 4, then allow to cool completely before coating your meat or fish. Marinate for at least 2 hours before grilling

  • The key to a great curry paste is patience - don't rush the cooking process, as this develops the complex, deep flavours that make this dish special

This recipe beautifully demonstrates how traditional Thai techniques can elevate simple ingredients into something extraordinary. The versatility makes it perfect for both casual dinners and more elaborate entertaining!

Head chef & founder of Farang London restaurant. Cookbook author of ‘Cook Thai’ & ‘Thai in 7’. Chief curry paste basher and co-founder of Payst London.