Thai Chicken Satay with Peanut Sauce

• servings: 15 servings
• total time: 30 minutes

Ingredients

400 g/14oz coconut milk (1 can, full fat)

13-16 bamboo skewers (, 16cm / 6.5" long, Note 1)

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 salt

2 tbsp red curry paste (Note 4)

3/4 cup (180g) natural peanut butter, smooth (Note 5)

1/4 cup (50g) white sugar

2 tsp dark soy sauce (Note 6)

1 tsp salt

2 tbsp cider vinegar (Note 7)

3/4 cup (185ml) water

2 tbsp peanuts finely chopped

Lime wedges (optional)

Coriander / cilantro leaves and sliced red chilli (optional)

Directions

If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.

Thai Chicken Satay Skewers:

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.

Thai 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.

Serving:

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!

Nutrition

• Calories: 235 kcal
• Total Fat: 19 g
• Saturated Fat: 8 g
• Cholesterol: 39 mg
• Sodium: 448 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 1 g
• Total Sugars: 5 g
• Protein: 10 g