Thai Chicken Satay with Peanut Sauce
Poultry
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 cooking salt / kosher salt (sub 1/2 tsp table salt)
1/4 cup coconut milk
Thai Peanut Sauce
2 tbsp red curry paste (Note 4)
3/4 cup natural peanut butter, smooth (Note 5)
1/4 cup white sugar
2 tsp dark soy sauce (Note 6)
1 tsp cooking salt / kosher salt (sub 1/2 tsp table salt)
2 tbsp cider vinegar (Note 7)
3/4 cup water
12 oz coconut milk (remainder of 14 oz can)
Soak skewers for 2 hours in water.
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.
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!