Thai Chicken Satay with Peanut Sauce

Ingredients

• 400 g - coconut milk (1 can), full fat
• 13-16 pcs- bamboo skewers for skewers, 16 cm long

Marinade:

• 600g - boneless chicken legs, without skin, cut into 2 cm pieces
• 1 tablespoon curry powder
• 1 teaspoon white sugar
• 2 teaspoons of red curry paste
• 1 teaspoon salt

Thai Peanut Sauce:

• 2 tablespoons red curry paste
• 3/4 cup (180 g) natural peanut butter, smooth
• 1/4 cup (50 g) white sugar
• 2 teaspoons of dark soy sauce (note 6)
• 1 teaspoon salt
• 2 tablespoons apple cider vinegar
• 3/4 cup (185 ml) water

To serve:

• 2 tablespoons peanuts lightly crushed
• Sliced limes (optional)
• Coriander / coriander leaves and sliced red chilli (optional)

Instructions

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

Thai chicken satay skewers

• Mix chicken and marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes or overnight.
• prick the meat on a stick - each skewer 4 to 5 pieces.
• Heat 1.5 tablespoons of oil in a large non-stick pan at a medium temperature.
• Cook the skewers in batches for 3 minutes on each side until golden.
• Or you can do it on charcoal or on the grill

Thai Peanut Sauce:

• Put the remaining coconut milk and peanut sauce in a saucepan over medium heat.
• Stir, then combine, then simmer and stir for 5 minutes at a time.
• Adjust the consistency with water - it should be a pourable but thick sauce.
• Cover with a lid and keep the temperature while cooking the skewers.

ADMINISTRATION:

• Pour a little sauce into the bowl. Sprinkle with peanuts - mix if necessary.
• Stack the satay skewers on a bowl, sprinkle with the remaining peanuts, coriander and chilli.
• Serve with dipping sauce. Add rice or Thai fried rice to complete the plate!

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