Thursday, April 2, 2020

Thai Chicken Satay with Peanut Sauce


Thai Chicken Satay with Peanut Sauce





Perfectly grilled satay chicken skewers in the tastiest marinade. Served with THE BEST creamy peanut sauce ever!

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

MARINADE:
  • 1 tsp salt
  • 1 tsp white sugar
  • 1 tbsp curry powder 
  • 2 tsp red curry paste 
  • 600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5" pieces

THAI PEANUT SAUCE:
  • 1 tsp salt
  • 2 tbsp cider vinegar 
  • 2 tbsp red curry paste 
  • 2 tsp dark soy sauce 
  • 1/4 cup (50g) white sugar
  • 3/4 cup (185ml) water
  • 3/4 cup (180g) natural peanut butter, smooth 

SERVING:
  • Lime wedges (optional)
  • 2 tbsp peanuts finely chopped
  • Coriander / cilantro leaves and sliced red chilli (optional)



Instructions
  1. If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.

THAI CHICKEN SATAY SKEWERS:
  1. Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
  2. Thread onto skewers - I do 4 to 5 pieces each.
  3. Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
  4. Cook skewers in batches for 3 minutes on each side until golden.

THAI PEANUT SAUCE:
  1. Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
  2. Stir to combine then simmer, stirring every now and then, for 5 minutes.
  3. Adjust consistency with water - it should be a pourable but thickish sauce.
  4. Cover with lid and keep warm while cooking skewers.
  5. Serve with sauce on the side for dipping. Enjoy your cooking!