Thai Chicken Satay with Peanut Sauce

Marinated chicken thigh skewers grilled until golden, served with a rich coconut peanut dipping sauce.

Ingredients

Chicken & marinade

• 600g boneless skinless chicken thighs, cut into 2cm pieces
• 1 tbsp curry powder
• 2 tsp red curry paste
• 1 tsp white sugar
• 1 tsp salt
• 60ml (¼ cup) coconut milk (from a 400ml can)
• 15 bamboo skewers (about 16cm long)

Peanut sauce

• 180ml (¾ cup) coconut milk (remainder from the can)
• 190g (¾ cup) natural smooth peanut butter
• 50g (¼ cup) white sugar
• 2 tbsp red curry paste
• 2 tbsp cider vinegar
• 180ml (¾ cup) water
• 1 tsp salt
• 2 tbsp peanuts, finely chopped

To serve

• Coriander leaves
• Sliced red chilli
• Lime wedges

Method

1. Combine chicken with curry powder, red curry paste, sugar, salt, and coconut milk. Toss to coat and refrigerate for at least 20 minutes, or overnight.
2. Thread marinated chicken onto skewers, 4–5 pieces per skewer.
3. Heat 1.5 tbsp oil in a large non-stick pan over medium-high heat. Cook skewers in batches, 3 minutes per side, until golden and cooked through.
4. Combine all peanut sauce ingredients in a small saucepan over medium-low heat. Stir and simmer for 5 minutes. Add extra water a splash at a time until pourable but still thick. Keep warm.
5. Pour sauce into a serving bowl and sprinkle with chopped peanuts. Arrange skewers on a platter and top with coriander and chilli. Serve with lime wedges.

Nutrition (per skewer, approximate)

Notes

Use natural peanut butter (no added sugar or oil) for the best sauce flavour.

If grilling over charcoal, soak skewers in water for 2 hours first.

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

Tags: #recipe #chicken #thai #main #grilled #weeknight