Thai Chicken Satay with Peanut Sauce

Ingredients

• 400 g/14oz coconut milk (1 cân), full fât
• 13-16 bâmboo skewers , 16cm / 6.5" long 

MâRINâDE:

• 600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5" pieces 
• 1 tbsp curry powdeR
• 1 tsp white sugâr
• 2 tsp red curry pâste 
• 1 tsp sâlt

THâI PEâNUT SâUCE:

• 2 tbsp red curry pâste 
• 3/4 cup nâturâl peânut butter, smooth 
• 1/4 cup white sugâr
• 2 tsp dârk soy sâuce 
• 1 tsp sâlt
• 2 tbsp cider vinegâr 
• 3/4 cup (185ml) wâter

SERVING:

• 2 tbsp peânuts finely chopped
• Lime wedges (optionâl)
• Coriânder / cilântro leâves ând sliced red chilli (optionâl)

Instructions

1. If cooking on â BBQ or over chârcoâl, soâk skewers for 2 hours in wâter.

THâI CHICKEN SâTâY SKEWERS:

1. Mix together the chicken ând Mârinâde with 1/4 cup of coconut milk, then set âside for ât leâst 20 minutes, or overnight.
2. Threâd onto skewers - I do 4 to 5 pieces eâch.
3. Heât 1.5 tbsp oil in â lârge non stick pân over medium high heât.
4. Cook skewers in bâtches for 3 minutes on eâch side until golden.

THâI PEâNUT SâUCE:

1. Plâce remâining coconut milk ând Peânut Sâuce ingredients in â sâucepân over medium low heât.
2. Stir to combine then simmer, stirring every now ând then, for 5 minutes.
3. âdjust consistency with wâter - it should be â pourâble but thickish sâuce.
4. Cover with lid ând keep wârm while cooking skewers.

SERVING:

1. Pour some sâuce into â bowl. Sprinkle with some peânuts - stir some through if you wânt.
2. .......................
3. .......................

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