Thai Chicken Satay with Peanut Sauce

Ingredients

• 14 oz coconut milk (1 can), full fat

• Rice - 4 servings

Marinade:

• 1.2 lb chicken thighs , boneless skinless, cut into 1/2in pieces

• 1/4 cup coconut milk

• 1 tbs curry powder

• 1 tsp white sugar

• 2 tsp red curry paste

• 1 tsp salt

Thai Peanut Sauce:

• Remaining coconut milk

• 2 tbs red curry paste

• 3/4 cup peanut butter

• 1/4 cup white sugar

• 2 tsp dark soy sauce

• 1 tsp salt

• 2 tbs rice vinegar

• 3/4 cup water

Serving:

• 2 tbs peanuts finely chopped

• Lime wedges

• Cilantro leaves

• Sliced red chilli or jalapeno

Steps

• If cooking on a grill you can use skewers or grill pan.

THAI CHICKEN SATAY:

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

• Start the rice cooking.

• If grilling, start the grill.

  • Thread onto skewers - I do 4 to 5 pieces each.

  • Cook skewers in batches for 3 minutes on each side until golden.

  • Or, cook on a grill pan for about 6 min or until slightly charred and cooked through.

• If cooking inside, heat 1.5 tbsp oil in a large non stick pan over medium high heat.

  • Cook the chicken in 2-3 batches till cooked through, about 5 min per batch.

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 pour-able but thick'ish sauce.

• Cover with lid and keep warm while cooking skewers.

SERVING:

• Put rice in the bowl, add chicken then pour a generous amount of sauce over.

• Sprinkle with some peanuts, cilantro and peppers as desired.

• Serve with sauce on the side for dipping.

Notes:

• Servings = 4

Original Recipe:

• https://www.recipetineats.com/thai-chicken-satay-peanut-sauce/