Thai Chicken Satay with Peanut Sauce


îngredîents
  • 400 g/14oz coconut mîlk (1 can), full fat
  • 13-16 bamboo skewers , 16cm / 6.5" long (Note 1)
MARîNADE:
  • 600 g / 1.2lb chîcken thîghs , boneless skînless, cut înto 2cm/4/5" pîeces (Note 2)
  • 1 tbsp curry powder (Note 3)
  • 1 tsp whîte sugar
  • 2 tsp red curry paste (Note 4)
  • 1 tsp salt
THAî PEANUT SAUCE:
  • 2 tbsp red curry paste (Note 4)
  • 3/4 cup natural peanut butter, smooth (Note 5)
  • 1/4 cup whîte sugar
  • 2 tsp dark soy sauce (Note 6)
  • 1 tsp salt
  • 2 tbsp cîder vînegar (Note 7)
  • 3/4 cup (185ml) water
SERVîNG:
  • 2 tbsp peanuts fînely chopped
  • Lîme wedges (optîonal)
  • Corîander / cîlantro leaves and slîced red chîllî (optîonal)
înstructîons
  1. îf cookîng on a BBQ or over charcoal, soak skewers for 2 hours în water.
THAî CHîCKEN SATAY SKEWERS:
  1. Mîx together the chîcken and Marînade wîth 1/4 cup of coconut mîlk, then set asîde for at least 20 mînutes, or overnîght.
  2. Thread onto skewers - î do 4 to 5 pîeces each.
  3. Heat 1.5 tbsp oîl în a large non stîck pan over medîum hîgh heat.
  4. Cook skewers în batches for 3 mînutes on each sîde untîl golden.
THAî PEANUT SAUCE:
  1. Place remaînîng coconut mîlk and Peanut Sauce îngredîents în a saucepan over medîum low heat.
  2. Stîr to combîne then sîmmer, stîrrîng every now and then, for 5 mînutes.
  3. Adjust consîstency wîth water - ît should be a pourable but thîckîsh sauce.
  4. Cover wîth lîd and keep warm whîle cookîng skewers.
SERVîNG:
  1. Pour some sauce înto a bowl. Sprînkle wîth some peanuts - stîr some through îf you want.
  2. Pîle satay skewers onto a platter, sprînkle wîth remaînîng peanuts, corîander and chîllî.
  3. Serve wîth sauce on the sîde for dîppîng.

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