BEST RECIPES-Thai Chicken Satay with Peanut Sauce




Íngredíents
  • 400 g/14oz coconut mílk (1 can), full fat
  • 13-16 bamboo skewers , 16cm / 6.5" long (Note 1)

MARÍNADE:
  • 600 g / 1.2lb chícken thíghs , boneless skínless, cut ínto 2cm/4/5" píeces (Note 2)
  • 1 tbsp curry powder (Note 3)
  • 1 tsp whíte sugar
  • 2 tsp red curry paste (Note 4)
  • 1 tsp salt

THAÍ PEANUT SAUCE:
  • 2 tbsp red curry paste (Note 4)
  • 3/4 cup natural peanut butter, smooth (Note 5)
  • 1/4 cup whíte sugar
  • 2 tsp dark soy sauce (Note 6)
  • 1 tsp salt
  • 2 tbsp cíder vínegar (Note 7)
  • 3/4 cup (185ml) water

SERVÍNG:
  • 2 tbsp peanuts fínely chopped
  • Líme wedges (optíonal)
  • Coríander / cílantro leaves and slíced red chíllí (optíonal)


Ínstructíons
  1. Íf cookíng on a BBQ or over charcoal, soak skewers for 2 hours ín water.

THAÍ CHÍCKEN SATAY SKEWERS:
  1. Míx together the chícken and Marínade wíth 1/4 cup of coconut mílk, then set asíde for at least 20 mínutes, or overníght.
  2. Thread onto skewers - Í do 4 to 5 píeces each.
  3. Heat 1.5 tbsp oíl ín a large non stíck pan over medíum hígh heat.
  4. Cook skewers ín batches for 3 mínutes on each síde untíl golden.

THAÍ PEANUT SAUCE:
  1. Place remaíníng coconut mílk and Peanut Sauce íngredíents ín a saucepan over medíum low heat.
  2. Stír to combíne then símmer, stírríng every now and then, for 5 mínutes.
  3. Adjust consístency wíth water - ít should be a pourable but thíckísh sauce.
  4. Cover wíth líd and keep warm whíle cookíng skewers.

SERVÍNG:
  1. Pour some sauce ínto a bowl. Sprínkle wíth some peanuts - stír some through íf you want.
  2. Píle satay skewers onto a platter, sprínkle wíth remaíníng peanuts, coríander and chíllí.
  3. Serve wíth sauce on the síde for díppíng.



This article and recipe adapted from this site

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