Thai Chicken Satay with Peanut Sauce

400 g/14oz coconut milk (1 can), full fat

13-16 bamboo skewers , 16cm / 6.5" long (Note 1)

MARINADE:

600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5" pieces (Note 2)

1 tbsp curry powder (Note 3)

1 tsp white sugar

2 tsp red curry paste (Note 4)

1 tsp salt

THAI PEANUT SAUCE:

2 tbsp red curry paste (Note 4)

3/4 cup (180g) natural peanut butter, smooth (Note 5)

1/4 cup (50g) white sugar

2 tsp dark soy sauce (Note 6)

1 tsp salt

2 tbsp cider vinegar (Note 7)

3/4 cup (185ml) water

SERVING:

2 tbsp peanuts finely chopped

Lime wedges (optional)

Coriander / cilantro leaves and sliced red chilli (optional)

If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.

THAI CHICKEN SATAY SKEWERS:

Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
Thread onto skewers - I do 4 to 5 pieces each.
Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
Cook skewers in batches for 3 minutes on each side until golden.

THAI PEANUT SAUCE:

Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
Stir to combine then simmer, stirring every now and then, for 5 minutes.
Adjust consistency with water - it should be a pourable but thickish sauce.
Cover with lid and keep warm while cooking skewers.

Pour some sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.
Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
Serve with sauce on the side for dipping. Add a side of Jasmine Rice or Thai Fried Rice to complete the meal!

This Article And Recipe Adapted From This Site