Ingredients
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MARINADE
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400g Coconut milk
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13-16 bamboo skewers
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600g George & Jo's Chicken thighsBoneless skinless, cut into 2cm
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1 tsp Curry powder
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1 tsp White sugar
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2 tsp Red curry paste
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1 tsp Salt
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THAI PEANUT SAUCE
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2 Tsp Red curry paste
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3/4 cup Natural peanut butterSmooth
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1/4 cup White sugar
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2 tsp Dark soy sauce
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1 tsp Salt
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2 Tsp Cider vinegar
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185ml Water
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GARNISH
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2 Tsp Peanuts finely choppe
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Lime wedges
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Coriander leaves and sliced red chilli
Directions
Steps
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1
Done
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Mix together the chicken and Marinade with 150ml of coconut milk, then set aside for at least 20 minutes, or overnight. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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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. |
