Thai Chicken Satay with Peanut Sauce

Ingredients

• 400 g Coconut Milk
• 16 Wooden Skewers
• 600 g Chicken Thigh
• 1 tbsp Curry Powder
• 1 tsp White Sugar
• 4 tsp Red Curry Paste (2 tsp for marinade; 2 tbsp for sauce)
• 2 tsp Kosher Salt (sub 1/2 tsp table salt per tsp)
• ¾ cup Peanut Butter (natural, smooth)
• 2 tsp Soy Sauce (dark)
• 2 tbsp Apple Cider Vinegar
• ¾ cup Water
• 2 tbsp Peanuts (finely chopped)
• 1 Lime (wedges, optional)
• 1 Cilantro (leaves, optional)
• 1 Red Chilli (sliced, optional)

Instructions

1. 1

   If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.

2. 2

   Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.

3. 3

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

4. 4

   Heat 1.5 tbsp oil in a large non stick pan over medium high heat.

5. 5

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

6. 6

   Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.

7. 7

   Stir to combine then simmer, stirring every now and then, for 5 minutes.

8. 8

   Adjust consistency with water - it should be a pourable but thickish sauce.

9. 9

   Cover with lid and keep warm while cooking skewers.

10. 10

    Pour some sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.

11. 11

    Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.

12. 12

    Serve with sauce on the side for dipping. Add a side of Jasmine Rice or Thai Fried Rice to complete the meal!