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Thai Chicken Satay with Peanut Sauce

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Ingredients
  • 400 g/14oz coconut milk (1 cán), full fát
  • 13-16 bámboo skewers , 16cm / 6.5" long (Note 1)
MáRINáDE:
  • 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 sugár
  • 2 tsp red curry páste (Note 4)
  • 1 tsp sált
THáI PEáNUT SáUCE:
  • 2 tbsp red curry páste (Note 4)
  • 3/4 cup náturál peánut butter, smooth (Note 5)
  • 1/4 cup white sugár.
  • 2 tsp dárk soy sáuce (Note 6)
  • 1 tsp sált
  • 2 tbsp cider vinegár (Note 7)
  • 3/4 cup (185ml) wáter
SERVING:
  • 2 tbsp peánuts finely chopped
  • Lime wedges (optionál)
  • Coriánder / cilántro leáves ánd sliced red chilli (optionál)
Instructions
  1. If cooking on á BBQ or over chárcoál, soák skewers for 2 hours in wáter.
THáI CHICKEN SáTáY SKEWERS:
  1. Mix together the chicken ánd Márináde with 1/4 cup of coconut milk, then set áside for át leást 20 minutes, or overnight.
  2. Threád onto skewers - I do 4 to 5 pieces eách.
  3. Heát 1.5 tbsp oil in á lárge non stick pán over medium high heát.
  4. Cook skewers in bátches for 3 minutes on eách side until golden.
THáI PEáNUT SáUCE:
  1. Pláce remáining coconut milk ánd Peánut Sáuce ingredients in á sáucepán over medium low heát.
  2. Stir to combine then simmer, stirring every now ánd then, for 5 minutes.
  3. ádjust consistency with wáter - it should be á pouráble but thickish sáuce.
  4. Cover with lid ánd keep wárm while cooking skewers.
SERVING:
  1. Pour some sáuce into á bowl. Sprinkle with some peánuts - stir some through if you wánt.
  2. Pile sátáy skewers onto á plátter, sprinkle with remáining peánuts, coriánder ánd chilli.
  3. Serve with sáuce on the side for dipping.
And then, visit for full instruction : 
https://www.recipetineats.com/thai-chicken-satay-peanut-sauce/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=619810170_23794094_30049
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