Thai Chicken Satay with Peanut Sauce

Ingredients

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  400g

• Chicken thigh

  Broilers or fryers, meat only, raw

  600g

• Curry powder

  Spices

  1 tbsp or 6g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Salt

  Table

  1 tsp or 6g

• Curry paste

  2 tbsp or 30g

• Peanut butter

  Chunk style, with salt

  ¾ cup or 194g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Soy sauce

  Regular sodium, Shoyu

  2 tsp or 11g

• Vinegar

  Cider

  2 tbsp or 30g

• Water

  Plain, clean water

  ¾ cup or 178g

• Peanuts

  Virginia, raw

  2 tbsp or 18g

• Curry Paste, Thai Red

  Blue Dragon

  2 tbsp or 32g

• Thai Red Curry Paste

  Blue Dragon

  ½ tablespoon or 50g

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. Source: www.recipetineats.com/thai-chicken-satay-peanut-sauce/#wprm-recipe-container-34992