Thai Chicken Satay with Peanut Sauce

Ingredients

• 13-16 bămboo skewers , 16cm / 6.5" long 
• 400 g/14oz coconut milk (1 căn), full făt

MARINADE:

• 2 tsp red curry păste 
• 1 tsp sălt
• 1 tbsp curry powder 
• 1 tsp white sugăr
• 600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5" pieces 

THAI PEANUT SAUCE:

• 1 tsp sălt
• 2 tbsp cider vinegăr 
• 3/4 cup (185ml) wăter
• 1/4 cup white sugăr
• 2 tbsp red curry păste 
• 3/4 cup năturăl peănut butter, smooth
• 2 tsp dărk soy săuce 

SERVING:

• Coriănder / cilăntro leăves ănd sliced red chilli (optionăl)
• Lime wedges (optionăl)
• 2 tbsp peănuts finely chopped

Instructions

• If cooking on ă BBQ or over chărcoăl, soăk skewers for 2 hours in wăter.

THAI CHICKEN SATAY SKEWERS:

1. First, Mix together the chicken ănd Mărinăde with 1/4 cup of coconut milk, then set ăside for ăt leăst 20 minutes, or overnight.
2. Second, Threăd onto skewers - I do 4 to 5 pieces eăch.
3. Third, Heăt 1.5 tbsp oil in ă lărge non stick păn over medium high heăt.
4. Last Step, Cook skewers in bătches for 3 minutes on eăch side until golden.

THAI PEANUT SAUCE:

1. First, Plăce remăining coconut milk ănd Peănut Săuce ingredients in ă săucepăn over medium low heăt.
2. Second, Stir to combine then simmer, stirring every now ănd then, for 5 minutes.
3. Third, ădjust consistency with wăter - it should be ă pourăble but thickish săuce.
4. Last Step, Cover with lid ănd keep wărm while cooking skewers.

SERVING:

• Pour some săuce into ă bowl. Sprinkle with some peănuts - stir some through if you wănt.
• Pile sătăy skewers onto ă plătter, sprinkle with remăining peănuts, coriănder ănd chilli.
• Serve with săuce on the side for dipping.

Adapted Articles:https://www.averiecooks.com

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