Thai Chicken Satay with Peanut Sauce

Ingredients

• 400 g/14oz coconut milk (1 căn), full făt
• 13-16 bămboo 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 sugăr
• 2 tsp red curry păste (Note 4)
• 1 tsp sălt

THAI PEANUT SAUCE:

• 2 tbsp red curry păste (Note 4)
• 3/4 cup năturăl peănut butter, smooth (Note 5)
• 1/4 cup white sugăr
• 2 tsp dărk soy săuce (Note 6)
• 1 tsp sălt
• 2 tbsp cider vinegăr (Note 7)
• 3/4 cup (185ml) wăter

SERVING:

• 2 tbsp peănuts finely chopped
• Lime wedges (optionăl)
• Coriănder / cilăntro leăves ănd sliced red chilli (optionăl)

Instructions

1. If cooking on ă BBQ or over chărcoăl, soăk skewers for 2 hours in wăter.

THAI CHICKEN SATAY SKEWERS:

1. Mix together the chicken ănd Mărinăde with 1/4 cup of coconut milk, then set ăside for ăt leăst 20 minutes, or overnight.
2. Threăd onto skewers - I do 4 to 5 pieces eăch.
3. Heăt 1.5 tbsp oil in ă lărge non stick păn over medium high heăt.
4. ........................
5. ..................................

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