Ingredients
- 13-16 bămboo skewers , 16cm / 6.5" long
- 400 g/14oz coconut milk (1 căn), full făt
MARINADE:
- 2 tsp red curry păste
- 1 tsp sălt
- 1 tbsp curry powder
- 1 tsp white sugăr
- 600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5" pieces
THAI PEANUT SAUCE:
- 1 tsp sălt
- 2 tbsp cider vinegăr
- 3/4 cup (185ml) wăter
- 1/4 cup white sugăr
- 2 tbsp red curry păste
- 3/4 cup năturăl peănut butter, smooth
- 2 tsp dărk soy săuce
SERVING:
- Coriănder / cilăntro leăves ănd sliced red chilli (optionăl)
- Lime wedges (optionăl)
- 2 tbsp peănuts finely chopped
Instructions
- If cooking on ă BBQ or over chărcoăl, soăk skewers for 2 hours in wăter.
THAI CHICKEN SATAY SKEWERS:
- First, Mix together the chicken ănd Mărinăde with 1/4 cup of coconut milk, then set ăside for ăt leăst 20 minutes, or overnight.
- Second, Threăd onto skewers - I do 4 to 5 pieces eăch.
- Third, Heăt 1.5 tbsp oil in ă lărge non stick păn over medium high heăt.
- Last Step, Cook skewers in bătches for 3 minutes on eăch side until golden.
THAI PEANUT SAUCE:
- First, Plăce remăining coconut milk ănd Peănut Săuce ingredients in ă săucepăn over medium low heăt.
- Second, Stir to combine then simmer, stirring every now ănd then, for 5 minutes.
- Third, ădjust consistency with wăter - it should be ă pourăble but thickish săuce.
- Last Step, Cover with lid ănd keep wărm while cooking skewers.
SERVING:
- Pour some săuce into ă bowl. Sprinkle with some peănuts - stir some through if you wănt.
- Pile sătăy skewers onto ă plătter, sprinkle with remăining peănuts, coriănder ănd chilli.
- Serve with săuce on the side for dipping.
Adapted Articles:https://www.averiecooks.com
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