Thai Chicken Satay with Peanut Sauce

Thai Chicken Satay Skewers are tasty enough to eat plain but we'd never skip Thai Peanut Sauce for dipping! The essential ingredient for a really great peanut sauce is natural peanut butter with no added sugar or oil. But normal peanut butter will work fine too.

Thai Chicken Satay with Peanut Sauce

Ingredients

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

MARINADE:

• 600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5" pieces (Note 2)
• 1 tbsp curry powder 
• 1 tsp white sugar
• 2 tsp red curry paste 
• 1 tsp salt

THAI PEANUT SAUCE:

• 2 tbsp red curry paste 
• 3/4 cup natural peanut butter, smooth 
• 1/4 cup white sugar
• 2 tsp dark soy sauce 
• 1 tsp salt
• 2 tbsp cider vinegar 
• 3/4 cup (185ml) water

SERVING:

• 2 tbsp peanuts finely chopped
• Lime wedges (optional)
• Coriander / cilantro leaves and sliced red chilli (optional)

Instructions

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

THAI CHICKEN SATAY SKEWERS:

1. Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
2. Thread onto skewers - I do 4 to 5 pieces each.
3. ................
4. ..................

You can get full recipes in HERE

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