BEST RECIPES-Thai Chicken Satay with Peanut Sauce

Íngredíents

• 400 g/14oz coconut mílk (1 can), full fat
• 13-16 bamboo skewers , 16cm / 6.5" long (Note 1)

MARÍNADE:

• 600 g / 1.2lb chícken thíghs , boneless skínless, cut ínto 2cm/4/5" píeces (Note 2)
• 1 tbsp curry powder (Note 3)
• 1 tsp whíte sugar
• 2 tsp red curry paste (Note 4)
• 1 tsp salt

THAÍ PEANUT SAUCE:

• 2 tbsp red curry paste (Note 4)
• 3/4 cup natural peanut butter, smooth (Note 5)
• 1/4 cup whíte sugar
• 2 tsp dark soy sauce (Note 6)
• 1 tsp salt
• 2 tbsp cíder vínegar (Note 7)
• 3/4 cup (185ml) water

SERVÍNG:

• 2 tbsp peanuts fínely chopped
• Líme wedges (optíonal)
• Coríander / cílantro leaves and slíced red chíllí (optíonal)

Ínstructíons

1. Íf cookíng on a BBQ or over charcoal, soak skewers for 2 hours ín water.

THAÍ CHÍCKEN SATAY SKEWERS:

1. Míx together the chícken and Marínade wíth 1/4 cup of coconut mílk, then set asíde for at least 20 mínutes, or overníght.
2. Thread onto skewers - Í do 4 to 5 píeces each.
3. Heat 1.5 tbsp oíl ín a large non stíck pan over medíum hígh heat.
4. Cook skewers ín batches for 3 mínutes on each síde untíl golden.

THAÍ PEANUT SAUCE:

1. Place remaíníng coconut mílk and Peanut Sauce íngredíents ín a saucepan over medíum low heat.
2. Stír to combíne then símmer, stírríng every now and then, for 5 mínutes.
3. Adjust consístency wíth water - ít should be a pourable but thíckísh sauce.
4. Cover wíth líd and keep warm whíle cookíng skewers.

SERVÍNG:

1. Pour some sauce ínto a bowl. Sprínkle wíth some peanuts - stír some through íf you want.
2. Píle satay skewers onto a platter, sprínkle wíth remaíníng peanuts, coríander and chíllí.
3. Serve wíth sauce on the síde for díppíng.

This article and recipe adapted from this site

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