Looking for the sensational flavours of Thailand in your kitchen? Well you don't need to order take away to indulge in the aromatic epicness that is a fresh plate of chicken satay! This recipe is gluten free, dairy free, refined sugar free and offers a new take on the traditional thai dish.

Ive taken what is sometimes a very oily sauce and turned it into a wonderful paste, perfect for sprinkling over the marinated tender chicken. I hope you love it legends.  


  • Juice and zest of 1 lime
  • 1 tablespoon coconut oil, melted, plus extra for cooking
  • 2 tablespoons tamari or coconut aminos
  • 2 tablespoons fish sauce
  • 3 garlic cloves, crushed
  • 2 tablespoons finely grated ginger
  • 1 tablespoons ground turmeric
  • 1 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 400 grams free-range chicken thigh fillets, cut into 2.5 cm cubes
  • Sea salt and freshly ground black pepper
  • Coriander leaves, to serve
  • Lime halves, to serve

For the Cashew Satay Paste

  • 150g cashew nuts
  • 120g almond butter
  • 2 tablespoons finely grated ginger
  • 1 long red chilli, seeded and finely chopped
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup
  • Sea salt


  1. Combine the lime zest and juice, coconut oil, tamari, fish sauce, garlic, ginger, ground spices and in a large bowl and mix well.
  2. Add the chicken and toss until thoroughly coated in the marinade.
  3. Transfer the chicken and marinade to a large, sealable plastic bag or bowl and marinate for at least 2 hours.
  4. Either soak eight bamboo skewers in a shallow dish of cold water for at least 30 minutes, then drain or have some metal skewers ready to go. 

To make the cashew satay paste

  1. Combine the cashews and almond butter in the bowl of a food processor and pulse until the nuts are well ground.
  2. Add the ginger and chilli and process until well blended. Now add the coconut oil and maple syrup and blend well.
  3. For the crumbly paste as pictured serve as is, or for a much saucier result, gradually pour in 4 tablespoons of water and pulse until the sauce becomes smooth. If the sauce is a little too thick, simply add more water. Set aside. Season with a little salt if desired.
  4. Preheat a barbecue, grill plate or fry pan to medium-high.
  5. Thread the marinated chicken cubes onto the prepared skewers and season with salt and pepper.
  6. Grill the skewers, basting with the marinade, for three minutes on each side until browned and cooked through. Season with salt and pepper if needed.
  7. Serve the skewers alongside the satay, scatter with the fresh coriander and drizzle generously with lime juice.