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