Satay Chicken Kebabs
Ingredients
400 g coconut milk
13-16 bamboo skewers
MARINADE:
600 g chicken thighs/breasts
1 tbsp curry powder
1 tsp white sugar
2 tsp red curry paste
1 tsp salt
THAI PEANUT SAUCE:
2 tbsp red curry paste (Note 4)
3/4 cup (180g) natural peanut butter
1/4 cup (50g) white sugar
2 tsp dark soy sauce
1 tsp salt
2 tbsp cider vinegar
3/4 cup (185ml) water
Instructions
If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.
THAI CHICKEN SATAY SKEWERS:
Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
THAI PEANUT SAUCE:
Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
Stir to combine then simmer, stirring every now and then, for 5 minutes.
Adjust consistency with water - it should be a pourable but thickish sauce.
Cover with lid and keep warm while cooking skewers.