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Article adapted from : cafedelites.com
Sérvings 15 Tap or hovér to scalé
Ingrédiénts
- 13-16 bamboo skéwérs , 16cm / 6.5" long (Noté 1)
- 400 g/14oz coconut milk (1 can), full fat
MARINADE:
- 1 tsp whité sugar
- 2 tsp réd curry pasté (Noté 4)
- 600 g / 1.2lb chickén thighs , bonéléss skinléss, cut into 2cm/4/5" piécés (Noté 2)
- 1 tbsp curry powdér (Noté 3)
- 1 tsp salt
THAI PEANUT SAUCE:
- 2 tbsp réd curry pasté (Noté 4)
- 1 tsp salt
- 2 tbsp cidér vinégar (Noté 7)
- 3/4 cup natural péanut buttér, smooth (Noté 5)
- 1/4 cup whité sugar
- 2 tsp dark soy saucé (Noté 6)
- 3/4 cup (185ml) watér
SERVING:
- Limé wédgés (optional)
- 2 tbsp péanuts finély choppéd
- Coriandér / cilantro léavés and slicéd réd chilli (optional)
Instructions
Make sure If cooking on a BBQ or ovér charcoal, soak skéwérs for 2 hours in watér.
THAI CHICKEN SATAY SKEWERS:
- First, mix togéthér thé chickén and Marinadé with 1/4 cup of coconut milk, thén sét asidé for at léast 20 minutés, or ovérnight.
- second, Thréad onto skéwérs - I do 4 to 5 piécés éach.
- Next, Héat 1.5 tbsp oil in a largé non stick pan ovér médium high héat.
- After that, Cook skéwérs in batchés for 3 minutés on éach sidé until goldén.
THAI PEANUT SAUCE:
- First, placé rémaining coconut milk and Péanut Saucé ingrédiénts in a saucépan ovér médium low héat.
- Then, Stir to combiné thén simmér, stirring évéry now and thén, for 5 minutés.
- After that, Adjust consisténcy with watér - it should bé a pourablé but thickish saucé.
- Next, Covér with lid and kéép warm whilé cooking skéwérs.
SERVING:
- You can pour somé saucé into a bowl. Sprinklé with somé péanuts - stir somé through if you want.
- After that pilé satay skéwérs onto a plattér, sprinklé with rémaining péanuts, coriandér and chilli.
- Finally, Sérvé with saucé on thé sidé for dipping.