Thai Chicken Satay with Peanut Sauce

Thai bird Satay skewers with Thai Peanut Sauce – the gold wellknown of genuine Thai meals! Marinated fowl with a peanut sauce that’s so accurate, every body can be begging for the recipe – and might be astonished how smooth it's miles!

Serve this with steamed jasmine or Coconut Rice. Or go all out with a Thai eating place ceremonial dinner complete with Thai Fried Rice , Pad See Ew or Thai Chilli Basil Stir Fry! at the threat of sounding totally obnoxious – this is a recipe for chicken Satay skewers with Thai Peanut Sauce that sincerely stacks up on your favorite Thai restaurant.

When it hits the range, the smell is SO correct you will simply know they may be going to taste exceptional. then you have a flavor of the peanut dipping sauce…… and also you’ll just shake your head, questioning how on earth can some thing so simple taste so correct??!!

Or you is probably questioning – OMG, I in the end cracked it, this tastes precisely like the proper fowl Satay I had in Thailand!!! Oh wait, perhaps that’s simply in my head.

Ingredients

• 400 g/14oz coconut milk (1 can), full fat
• 13-16 bamboo skewers , 16cm / 6.5" long (Note 1)
• MARINADE:
• 600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5" pieces (Note 2)
• 1 tbsp curry powder (Note 3)
• 1 tsp white sugar
• 2 tsp red curry paste (Note 4)
• 1 tsp salt

THAI PEANUT SAUCE:

• 2 tbsp red curry paste (Note 4)
• 3/4 cup natural peanut butter, smooth (Note 5)
• 1/4 cup white sugar
• 2 tsp dark soy sauce (Note 6)
• 1 tsp salt
• 2 tbsp cider vinegar (Note 7)
• 3/4 cup (185ml) water

SERVING:

• 2 tbsp peanuts finely chopped
• Lime wedges (optional)
• Coriander / cilantro leaves and sliced red chilli (optional)
• Instructions
• If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.

Instruction

THAI CHICKEN SATAY SKEWERS:

1. Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
2. Thread onto skewers - I do 4 to 5 pieces each.
3. Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
4. Cook skewers in batches for 3 minutes on each side until golden.

THAI PEANUT SAUCE:

1. Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
2. Stir to combine then simmer, stirring every now and then, for 5 minutes.
3. Adjust consistency with water - it should be a pourable but thickish sauce.
4. Cover with lid and keep warm while cooking skewers.

SERVING:

1. Pour some sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.
2. Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
3. Serve with sauce on the side for dipping.

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