Thai Chicken Satay with Peanut Sauce


Ingredients

  • 400 g/14oz coconut milk (1 cân), full fât
  • 13-16 bâmboo skewers , 16cm / 6.5" long (Note 1)

MâRINâDE:

  • 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 sugâr
  • 2 tsp red curry pâste (Note 4)
  • 1 tsp sâlt

THâI PEâNUT SâUCE:

  • 2 tbsp red curry pâste (Note 4)
  • 3/4 cup nâturâl peânut butter, smooth (Note 5)
  • 1/4 cup white sugâr
  • 2 tsp dârk soy sâuce (Note 6)
  • 1 tsp sâlt
  • 2 tbsp cider vinegâr (Note 7)
  • 3/4 cup (185ml) wâter

SERVING:

  • 2 tbsp peânuts finely chopped
  • Lime wedges (optionâl)
  • Coriânder / cilântro leâves ând sliced red chilli (optionâl)


Instructions

  1. If cooking on â BBQ or over chârcoâl, soâk skewers for 2 hours in wâter.
  2. THâI CHICKEN SâTâY SKEWERS:
  3. Mix together the chicken ând Mârinâde with 1/4 cup of coconut milk, then set âside for ât leâst 20 minutes, or overnight.
  4. Threâd onto skewers - I do 4 to 5 pieces eâch.
  5. .................................
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