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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Thai Chicken Satay with Peanut Sauce Recipe

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This recipe for Thai Chicken Satay with Peanut Sauce is from Welcome to Flavour Town!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
400g/14oz coconut milk (1 can), full fat

Marinade:
600g chicken thighs, boneless skinless, cut into 2cm pieces
1 tbsp. curry powder 
1 tsp white sugar
2 tsp red curry paste 

Thai Peanut Sauce:
2 tbsp. red curry paste 
¾ cup  natural peanut butter, smooth 
¼ cup white sugar
2 tsp dark soy sauce
1 tsp salt
2 tbsp. cider vinegar 
¾ cup water

Serving:
2 tbsp. peanuts finely chopped
Lime wedges (optional)
Coriander / cilantro leaves and sliced red chilli (optional)
Directions:
Directions:
Thai Chicken Satay Skewers:

Mix together the chicken and Marinade with ¼ 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.

 

 

 

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