THAI CHICKEN SATAY WITH PEANUT SAUCE

Thai Chicken Satay with Peanut Sauce

Thai satay chicken skewers with Thai peanut sauce - the gold standard in authentic Thai cuisine! Chicken marinated in a peanut sauce so good that everyone will crave the recipe
400 g / 14 oz coconut milk (1 can), whole fat
13-16 bamboo skewers, 16 cm / 6.5 "long (note 1)

MARINADE:

• 600 g boneless, skinless chicken thighs, cut into 2 cm / 4/5 "pieces (note 2)
• 1 tablespoon curry powder (note 3)
• 1 teaspoon white sugar
• 2 c. 1 tsp red curry paste (note 4)
• 1 teaspoon of salt

THAI PEANUT SAUCE:

• 2 tablespoons red curry paste (note 4)
• 3/4 cup smooth natural peanut butter (note 5)
• 1/4 cup white sugar
• 2 c. 1 tsp black soy sauce (note 6)
• 1 teaspoon of salt
• 2 tablespoons apple cider vinegar (note 7)
• 3/4 cup (185 mL) water

PORTION:

• 2 tablespoons finely chopped peanuts
• Lime wedges (optional)
• Coriander / coriander leaves and sliced ​​red pepper (optional)

Instructions

If you cook on a barbecue or on charcoal, soak the skewers for 2 hours in water.

THAI CHICKEN SATAY SKEWERS:

1. Combine chicken and marinade with 1/4 cup coconut milk, then set aside for at least 20 minutes or overnight.
2. Thread on skewers - I make 4 to 5 pieces each.
3. Heat 1.5 tablespoons of oil in a large non-stick skillet over medium-high heat.
4. Cook the skewers in batches for 3 minutes on each side until golden.

THAI PEANUT SAUCE:

1. Place the rest of the coconut milk and the peanut sauce ingredients in a saucepan over medium-low heat.
2. Stir to combine then simmer, stirring occasionally, for 5 minutes.
3. Adjust the consistency with water - it should be a pourable but thick sauce.
4. Cover with lid and keep warm while the kebabs cook.

PORTION:

1. Pour a little sauce in a bowl. Sprinkle with peanuts - stir if desired.
2. Stack the satay skewers on a dish, sprinkle with the rest of the peanuts, cilantro and chilli.
3. Serve with sauce on the side for dipping.

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