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 recipe400 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:
- Combine chicken and marinade with 1/4 cup coconut milk, then set aside for at least 20 minutes or overnight.
- Thread on skewers - I make 4 to 5 pieces each.
- Heat 1.5 tablespoons of oil in a large non-stick skillet over medium-high heat.
- Cook the skewers in batches for 3 minutes on each side until golden.
THAI PEANUT SAUCE:
- Place the rest of the coconut milk and the peanut sauce ingredients in a saucepan over medium-low heat.
- Stir to combine then simmer, stirring occasionally, for 5 minutes.
- Adjust the consistency with water - it should be a pourable but thick sauce.
- Cover with lid and keep warm while the kebabs cook.
PORTION:
- Pour a little sauce in a bowl. Sprinkle with peanuts - stir if desired.
- Stack the satay skewers on a dish, sprinkle with the rest of the peanuts, cilantro and chilli.
- Serve with sauce on the side for dipping.
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