Thai Chicken Satay with Peanut Sauce
TOTAL TIME: 1 HOUR 30 MINUTES
For the Marinade:
1 kg boneless and skinless chicken thighs, cut into 2 cm pieces
¼ cup coconut milk
2 tbsp soy sauce
1 tbsp fish sauce
3 tbsp red curry paste
2 cloves garlic, minced
1 tsp salt
1 tsp white sugar
For the Peanut Sauce:
6 tbsp natural smooth peanut butter
3 tbsp soy sauce
2 tbsp freshly squeezed lime juice
4 tsp brown sugar
4 tsp red curry paste
Small handful of unsalted peanuts, chopped
Combine coconut milk, soy and fish sauces, curry paste, garlic, salt and sugar in a large bowl and stir well. Add chicken pieces and mix to cover with marinade. Cover and refrigerate for at least 1 hour, but preferably overnight.
Make peanut sauce by adding all ingredients to a saucepan over medium-low heat. Stir to combine ingredients and then simmer for 2-3 minutes. Add water to achieve the consistency that you prefer, ideally it should be thick but still pourable. Reduce heat to very low and cover while you cook the skewers.
Thread marinated chicken pieces onto skewers and heat a little olive oil in a frying pan over medium high heat. Cook skewers, turning to ensure the chicken is cooked through for about 4 minutes per side, or until golden brown.
To serve, place peanut sauce in a bowl and sprinkle with peanuts. Serve with rice and a salad of fresh coriander leaves and sliced cucumber squeezed with a little fresh lime juice.