Thai Chicken Satay with Peanut Sauce #grilledrecipe #chicken

Thai Chicken Satay sticks with Thai Peanut Sauce – the highest quality level of bona fide Thai sustenance! Marinated chicken with a shelled nut sauce that is so great, everybody will ask for the formula – and will be dumbfounded how EASY it is!

This is a formula for Chicken Satay sticks with Thai Peanut Sauce that genuinely piles up to your preferred Thai eatery. When it hits the stove, the smell is SO Lovely you will simply realize they are going to taste astounding.

Thai Red Curry glue is a "mystery fixing" in both the marinade and the sauce. You simply need about 2.5 tbsp which doesn't sound like much, however we don't need this to taste of red curry. We're simply utilizing it as a flavor enhancer.

Also try our recipe Filipino Chicken Barbecue

Chicken satay is a summertime favourite to cook on the BBQ. But I usually cook it on the stove for convenience. So easy to make.

Ingredients

• 400 g/14oz coconut milk (1 can), full fat
• 13-16 bamboo skewers , 16cm / 6.5" long

MARINADE:

• 600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5" pieces
• 1 tbsp curry powder
• 1 tsp white sugar
• 2 tsp red curry paste
• 1 tsp salt

THAI PEANUT SAUCE:

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

SERVING:

• 2 tbsp peanuts finely chopped
• Lime wedges (optional)
• Coriander / cilantro leaves and sliced red chilli (optional)

Instructions

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

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.

Read more our recipe : Rosemary Garlic Butter Pork Chops

Source : https://bit.ly/2NMxoZF