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Chicken Satay Skewers

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Ingredients

MARINADE
400g Coconut milk
13-16 bamboo skewers
600g George & Jo's Chicken thighs Boneless skinless, cut into 2cm
1 tsp Curry powder
1 tsp White sugar
2 tsp Red curry paste
1 tsp Salt
THAI PEANUT SAUCE
2 Tsp Red curry paste
3/4 cup Natural peanut butter Smooth
1/4 cup White sugar
2 tsp Dark soy sauce
1 tsp Salt
2 Tsp Cider vinegar
185ml Water
GARNISH
2 Tsp Peanuts finely choppe
Lime wedges
Coriander leaves and sliced red chilli

Chicken Satay Skewers

  • Medium

Ingredients

  • MARINADE

  • THAI PEANUT SAUCE

  • GARNISH

Directions

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Steps

1
Done

Mix together the chicken and Marinade with 150ml of coconut milk, then set aside for at least 20 minutes, or overnight.

2
Done

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

Heat some oil in a large non stick pan over medium high heat.

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

3
Done

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.

4
Done

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.

The Cafe

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Bun Cha – Vietnamese Meat Balls
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Irish Pot-Roasted Chicken
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Bun Cha – Vietnamese Meat Balls
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Irish Pot-Roasted Chicken