Thai Chicken Satay with Peanut Sauce





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! The essential ingredient for a really great peanut sauce is natural peanut butter with no added sugar or oil. But normal peanut butter will work fine too.

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 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

SERVING:
·       2 tbsp peanuts finely chopped
·       Lime wedges (optional)
·       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:
2.    Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
3.    Thread onto skewers - I do 4 to 5 pieces each.
4.    ……………………………………………….
5.    ……………………………………………………………..

Full instructions: Click here

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