Miso Hungry Thai Chicken Satay

A nourishing twist on a Thai favourite, this satay features tender marinated chicken, a creamy peanut sauce, and the rich umami depth of our Miso Bone Broth Concentrate. Cooked in our Beef Tallow for a golden, flavoursome sear, it’s comfort food with added goodness.

Chicken Marinade Ingredients:

• 600 g chicken thighs, boneless and skinless, cut into 2 cm (¾-inch) pieces
• 1 tablespoon curry powder
• 2 teaspoon red curry paste
• 2 teaspoon Organic Miso Bone Broth Concentrate
• ¼ cup full-fat coconut milk

Thai Peanut Sauce Ingredients:

• 2 tablespoon red curry paste
• ¾ cup natural crunchy peanut butter
• 2 teaspoon dark soy sauce
• 2 tablespoon apple cider vinegar
• ¾ cup full-fat coconut milk
• 2 teaspoon Organic Miso Bone Broth Concentrate
• Water, as needed (to adjust consistency)

For Cooking:

• 1½ tablespoon Grass-Fed & Finished Beef Tallow

For Serving:

• 2 tablespoon roasted peanuts, finely chopped
• Fresh coriander leaves
• Lime wedges (optional)
• Steamed jasmine rice or Thai fried rice (optional)
• Optional vegetables: sliced capsicum, courgette, or mushrooms sautéed in beef tallow

Method:

1. Marinate the Chicken

• In a bowl, combine the chicken, curry powder, red curry paste, Organic Miso Bone Broth Concentrate, and coconut milk.
• Mix well to coat the chicken evenly.
• Cover and refrigerate for at least 20 minutes, or up to overnight for maximum flavour.

2. Make the Thai Peanut Sauce

• In a small saucepan over medium-low heat, combine the remaining coconut milk, red curry paste, peanut butter, soy sauce, apple cider vinegar, and Organic Miso Bone Broth Concentrate.
• Stir until smooth and gently simmer for 5 minutes, stirring occasionally.
• Adjust with a little water if needed – the sauce should be thick but pourable.
• Cover and keep warm while cooking the chicken.

3. Cook the Satay

• Heat the Grass-Fed & Finished Beef Tallow in a large non-stick or cast-iron frying pan over medium-high heat.
• Cook for about 3 minutes per side, or until golden brown and cooked through.
• If desired, sauté your choice of vegetables in the same pan with a little extra tallow.

3. Serve

• Arrange the chicken skewers on a serving platter.
• Spoon over a little peanut sauce and sprinkle with chopped peanuts, coriander, and optional chilli.
• Serve with extra sauce on the side, plus lime wedges and steamed jasmine rice.
  

Chef Notes:

• Organic Miso Bone Broth Concentrate enhances both the marinade and sauce with a deep, savoury flavour while providing gut-supporting collagen and essential amino acids.
• Grass-Fed & Finished Beef Tallow adds richness and helps the chicken caramelise beautifully.
• This recipe also works well with beef, pork, or tofu skewers.

Bone Appétit!