Thai Chicken Satay Skewers

• 總時間: 25 minutes

食材

Who’s tried it?? Or the BEEF version - with the nifty trick to keep the beef ultra tender even using economical steak! (Find that one on my website) - N x ❤️

Thai Chicken Satay with Peanut Sauce

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

13-16 bamboo skewers , 16cm / 6.5” long (soak if BBQ’ing)

MARINADE:

600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5” pieces (sub breast or tenderloin)

1 tbsp curry powder, 1 tsp white sugar, 2 tsp red curry paste^, 1 tsp salt

THAI PEANUT SAUCE:

2 tbsp red curry paste^, 3/4 cup natural peanut butter smooth* (sub normal), 1/4 cup white sugar, 2 tsp dark soy sauce, 1 tsp salt, 2 tbsp cider or white vinegar, 3/4 cup (185ml) water

EXTRAS: 2 tbsp finely chopped peanuts (recommended), lime wedges, coriander/cilantro leaves, chilli slices

步驟

Mix Chicken and Marinade with 1/4 cup coconut milk. Marinate 20 min+ (overnight ok, not much diff).

Place Peanut Sauce ingredients in saucepan over medium low heat with remaining coconut milk. Simmer, stirring, for 5 min. Use water to adjust consistency (see * about normal peanut butter and thinning with water).

Thread chicken on skewers, sear over medium high heat with 1.5 tbsp oil per batch. Serve with peanut sauce, sprinkled with peanuts! (Sauce keeps 7 days in fridge, freezer 3 mths. Use for gado gado/ dunking in any plain cooked foods!)

Best brand is Maesri (small cans, Woolies, Coles, Harris) but other brands fine too.

Natural peanut butter spread with no sugar = stronger peanut flavour and thinner consistency= authentic Thai Peanut Sauce. Sub normal peanut butter spread but peanut flavour is not quite as good + makes your sauce thicker than video – don’t dilute too much with water, will lose flavour.