Thai Chicken Satay with Peanut Sauce
Poultry
Marinade
14oz can coconut milk (divided)
1.2 pound chicken thighs , boneless skinless,
1 tablespoon curry powder
1 teaspoon white sugar
2 teaspoons red curry paste
1 teaspoon salt
Thai Peanut Sauce
2 tablespoons red curry paste
¾ cup natural peanut butter, smooth
¼ cup white sugar
2 teaspoons dark soy sauce
1 teaspoon salt
2 tablespoons cider vinegar
¾ cup water
Mix together the chicken and Marinade with ¼ 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 tablespoon oil in a large non stick pan over medium high heat.
Cook skewers in batches for 3 minutes on each side until golden.
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.
Serve with sauce on the side for dipping.