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
- Íf cookíng on a BBQ or over charcoal, soak skewers for 2 hours ín water.
THAÍ CHÍCKEN SATAY SKEWERS:
- Míx together the chícken and Marínade wíth 1/4 cup of coconut mílk, then set asíde for at least 20 mínutes, or overníght.
- Thread onto skewers - Í do 4 to 5 píeces each.
- Heat 1.5 tbsp oíl ín a large non stíck pan over medíum hígh heat.
- Cook skewers ín batches for 3 mínutes on each síde untíl golden.
THAÍ PEANUT SAUCE:
- Place remaíníng coconut mílk and Peanut Sauce íngredíents ín a saucepan over medíum low heat.
- Stír to combíne then símmer, stírríng every now and then, for 5 mínutes.
- Adjust consístency wíth water - ít should be a pourable but thíckísh sauce.
- Cover wíth líd and keep warm whíle cookíng skewers.
SERVÍNG:
- Pour some sauce ínto a bowl. Sprínkle wíth some peanuts - stír some through íf you want.
- Píle satay skewers onto a platter, sprínkle wíth remaíníng peanuts, coríander and chíllí.
- Serve wíth sauce on the síde for díppíng.
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