Thai peanut chicken satay

Ingredients

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

Marinade:

• 600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5" pieces (Note 2)
• 1 tbsp curry powder (Note 3)
• 1 tsp white sugar
• 2 tsp red curry paste (Note 4)
• 1 tsp salt

Thai Peanut Sauce:

• 2 tbsp red curry paste (Note 4)
• 3/4 cup natural peanut butter, smooth (Note 5)
• 1/4 cup white sugar
• 2 tsp dark soy sauce (Note 6)
• 1 tsp salt
• 2 tbsp cider vinegar (Note 7)
• 3/4 cup (185ml) water

Serving:

• 2 tbsp peanuts finely chopped
• Lime wedges (optional)
• Coriander / cilantro leaves and sliced red chilli(optional)

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.
• Thread onto skewers - I do 4 to 5 pieces each.
• Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
• Cook skewers in batches for 3 minutes on each side until golden.

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.

Serving:

• Pour some sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.
• Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
• Serve with sauce on the side for dipping.