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/