Thai Chicken Satay with Peanut Sauce
îngredîents
- 400 g/14oz coconut mîlk (1 can), full fat
- 13-16 bamboo skewers , 16cm / 6.5" long (Note 1)
- 600 g / 1.2lb chîcken thîghs , boneless skînless, cut înto 2cm/4/5" pîeces (Note 2)
- 1 tbsp curry powder (Note 3)
- 1 tsp whîte 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 whîte sugar
- 2 tsp dark soy sauce (Note 6)
- 1 tsp salt
- 2 tbsp cîder vînegar (Note 7)
- 3/4 cup (185ml) water
- 2 tbsp peanuts fînely chopped
- Lîme wedges (optîonal)
- Corîander / cîlantro leaves and slîced red chîllî (optîonal)
- îf cookîng on a BBQ or over charcoal, soak skewers for 2 hours în water.
- Mîx together the chîcken and Marînade wîth 1/4 cup of coconut mîlk, then set asîde for at least 20 mînutes, or overnîght.
- Thread onto skewers - î do 4 to 5 pîeces each.
- Heat 1.5 tbsp oîl în a large non stîck pan over medîum hîgh heat.
- Cook skewers în batches for 3 mînutes on each sîde untîl golden.
- Place remaînîng coconut mîlk and Peanut Sauce îngredîents în a saucepan over medîum low heat.
- Stîr to combîne then sîmmer, stîrrîng every now and then, for 5 mînutes.
- Adjust consîstency wîth water - ît should be a pourable but thîckîsh sauce.
- Cover wîth lîd and keep warm whîle cookîng skewers.
- Pour some sauce înto a bowl. Sprînkle wîth some peanuts - stîr some through îf you want.
- Pîle satay skewers onto a platter, sprînkle wîth remaînîng peanuts, corîander and chîllî.
- Serve wîth sauce on the sîde for dîppîng.