Thai Chicken Satay with Peanut Sauce

Ingredients

• Chicken leg meat (deshuesado)

  Mercadona

  500 g or 500g

• Coconut milk

  Mercadona

  250 ml or 250g

• Sugar

  White, granulated sugar

  49g

• Red Curry Paste

  Cock Brand

  35 g or 35g

• Peanut butter

  Mercadona

  150 g or 150g

• Soy Sauce (superior dark)

  Pearl River Bridge

  10 g or 10g

• Peanuts (roasted, no salt)

  Mercadona

  10 g or 10g

Directions

1. If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.
2. Thai Chicken Satay Skewers:
3. Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
4. Thread onto skewers - I do 4 to 5 pieces each.
5. Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
6. Cook skewers in batches for 3 minutes on each side until golden.
7. Thai Peanut Sauce:
8. Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
9. Stir to combine then simmer, stirring every now and then, for 5 minutes.
10. Adjust consistency with water - it should be a pourable but thickish sauce.
11. Cover with lid and keep warm while cooking skewers.
12. Serving:
13. Pour some sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.
14. Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
15. Serve with sauce on the side for dipping. Add a side of Jasmine Rice or Thai Fried Rice to complete the meal!
16. Recipe by: Nagi (source: https://www.recipetineats.com/thai-chicken-satay-peanut-sauce/)

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