thai satay chicken

Ingredientes

2 tbsp peanuts, finely chopped

lime wedges

14 oz coconut milk

marinade:

600 g / 1.2lb chicken thighs (boneless skinless)

1 tbsp curry powder

1 tsp white sugar

2 tsp red curry paste

1 tsp kosher salt

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 kosher salt

2 tbsp cider vinegar

3/4 cup water

Instruções

chicken:

Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for 20 minutes, or overnight

Thread onto skewers (optional)

Heat 1.5 tbsp oil in a large pan over medium high heat

Cook in batches for 3 minutes on each side until golden

peanut sauce:

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

Notas

- serve with basmati rice, cucumber, lime wedges and cilantro

- if using skewers and cooking on bbq, soak skewers for 2 hours first