Chicken Satay with Peanut Sauce
1 h 25 minServes 4
Coconut-curry marinated chicken thigh skewers, grilled and dunked in a creamy, sweet-tangy peanut sauce.
| prepSoak wooden skewers in water 30 min | |||||
| 120 ml full-fat coconut milk (for the marinade) | Whisk marinade | Toss chicken, marinate 1 hr+ | Skewer chicken, ribbon-style | Cook 3-4 min per side, medium | Serve with sauce & garnishes |
| 2 tbsp soy sauce (for the marinade) | |||||
| 1 tbsp brown sugar (for the marinade) | |||||
| 1 tbsp curry powder | |||||
| 1 tsp garlic powder | |||||
| 1 tsp ground coriander | |||||
| 1/2 tsp turmeric | |||||
| 1/4 tsp salt | |||||
| 680 g boneless, skinless chicken thighs, cut into strips | |||||
| 130 g creamy peanut butter | Whisk sauce: peanut butter, coconut milk, soy, ginger, water | ||||
| 80 ml coconut milk (for the sauce) | |||||
| 2 tbsp soy sauce (for the sauce) | |||||
| 1 1/2 tbsp brown sugar (for the sauce) | |||||
| 1 tbsp rice vinegar | |||||
| 1 tbsp lime juice | |||||
| 1 tsp grated fresh ginger | |||||
| 1 clove garlic, minced | |||||
| 1-2 tbsp warm water, to thin | |||||
| chopped peanuts (optional) | |||||
| fresh cilantro (optional) | |||||
| lime wedges (optional) | |||||
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