Thai Chicken Satay with peanut sauce
Contains peanuts and dairy
Thai marinated chicken in a shot glass with peanut sauce on the bottom
Ingredients
400 g/14oz coconut milk (1 can), full fat
13-16 bamboo skewers , 16cm / 6.5" long (Note 1)
Marinade:
600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5" pieces (Note 2)
1 tbsp curry powder (Note 3)
1 tsp white sugar
2 tsp red curry paste (Note 4)
1 tsp salt
Thai Peanut Sauce:
2 tbsp red curry paste (Note 4)
3/4 cup (180g) natural peanut butter, smooth (Note 5)
1/4 cup (50g) white sugar
2 tsp dark soy sauce (Note 6)
1 tsp salt
2 tbsp cider vinegar (Note 7)
3/4 cup (185ml) water
Instructions
If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.
Thai Chicken Satay Skewers:
Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
Thread onto skewers - I do 4 to 5 pieces each.
Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
Cook skewers in batches for 3 minutes on each side until golden.
Thai Peanut Sauce:
Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
Stir to combine then simmer, stirring every now and then, for 5 minutes.
Adjust consistency with water - it should be a pourable but thickish sauce.
Cover with lid and keep warm while cooking skewers.
