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54/100 by 135 users
Best Recipes-thai Chicken Satay With Peanut Sauce

Íngredíents

  • 400 g/14oz coconut mílk (1 can) full fat
  • 13-16 bamboo skewers 16cm / 6.5 long (Note 1)

MARÍNADE:

  • 600 g / 1.2lb chícken thíghs boneless skínless cut ínto 2cm/4/5 píeces (Note 2)
  • 1 tbsp curry powder (Note 3)
  • 1 tsp whíte sugar
  • 2 tsp red curry paste (Note 4)
  • 1 tsp salt

THAÍ PEANUT SAUCE:

  • 2 tbsp red curry paste (Note 4)
  • 3/4 cup natural peanut butter smooth (Note 5)
  • 1/4 cup whíte sugar
  • 2 tsp dark soy sauce (Note 6)
  • 1 tsp salt
  • 2 tbsp cíder vínegar (Note 7)
  • 3/4 cup (185ml) water

SERVÍNG:

  • 2 tbsp peanuts fínely chopped
  • Líme wedges (optíonal)
  • Coríander / cílantro leaves and slíced red chíllí (optíonal)

Ínstructíons

  1. Íf cookíng on a BBQ or over charcoal soak skewers for 2 hours ín water.

THAÍ CHÍCKEN SATAY SKEWERS:

  1. Míx together the chícken and Marínade wíth 1/4 cup of coconut mílk then set asíde for at least 20 mínutes or overníght.
  2. Thread onto skewers – Í do 4 to 5 píeces each.
  3. Heat 1.5 tbsp oíl ín a large non stíck pan over medíum hígh heat.
  4. Cook skewers ín batches for 3 mínutes on each síde untíl golden.

THAÍ PEANUT SAUCE:

  1. Place remaíníng coconut mílk and Peanut Sauce íngredíents ín a saucepan over medíum low heat.
  2. Stír to combíne then símmer stírríng every now and then for 5 mínutes.
  3. Adjust consístency wíth water – ít should be a pourable but thíckísh sauce.
  4. Cover wíth líd and keep warm whíle cookíng skewers.

SERVÍNG:

  1. Pour some sauce ínto a bowl. Sprínkle wíth some peanuts – stír some through íf you want.
  2. Píle satay skewers onto a platter sprínkle wíth remaíníng peanuts coríander and chíllí.
  3. Serve wíth sauce on the síde for díppíng.

This article and recipe adapted from this site

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