Thai Chicken Satay with Peanut Sauce

Thai Chicken Satay Skewers are tasty enough to eat plain but we'd never skip Thai Peanut Sauce for dipping!

400 g/14oz coconut milk (1 can), full fat
13-16 bamboo skewers , 16cm / 6.5" long (Note 1)
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
2 tbsp red curry paste (Note 4)
3/4 cup natural peanut butter, smooth (Note 5)
1/4 cup white sugar
2 tsp dark soy sauce (Note 6)
1 tsp salt
2 tbsp cider vinegar (Note 7)
3/4 cup (185ml) water
2 tbsp peanuts finely chopped
Lime wedges (optional)
Coriander / cilantro leaves and sliced red chilli (optional)

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

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