15 servings

15 minutes

15 minutes

1.2 lb chicken thighs (boneless skinless, cut into 2cm/- 4/5″ pieces)
1 tbsp curry powder
1 tsp white sugar
2 tsp red curry paste
1 tsp salt
1/4 cup coconut milk (the thick cream kind) (one 14 oz can for chicken and sauce)
1 1/2 tbsp cooking oil (canola or other)
2 tbsp peanuts finely chopped (optional)
Lime wedges (optional)
Coriander / cilantro leaves (optional)
sliced red chilli (optional)

If cooking on a BBQ or over charcoal, soak 13-16 skewers for 2 hours in water.
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.
Make the peanut sauce (recipe below)
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. Add a side of Jasmine Rice or Thai Fried Rice.

Thai Peanut Sauce

1 tbsp red curry paste
3/4 cup natural peanut butter, smooth
1/4 cup white sugar
2 tsp dark soy sauce
1 tsp salt
2 tbsp cider vinegar
3/4 cup water (or more)
1 1/2 cup coconut milk (the thick cream kind) (one 14 oz can for chicken and sauce)

Place 1 1/2 cup 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.

This recipe makes more than you will need, probably only use 1/3. It’s hard to make less, also this recipe uses a whole can of coconut milk and will last 1 week in the fridge – or freeze for longer.
The original recipe calls for twice the amount of curry paste. The 1 tbsp here is still a little spicy, but not overpowering (for friends and family who need less spice).
Chicken can be substituted with breast or tenderloin, or another meat like beef, lamb, or pork.
Natural peanut butter is 100% peanuts and has a stronger peanut flavour than commercial peanut butter which has sugar and other additives. It is also thinner so less water is required to achieve the right consistency.
Dark soy sauce adds seasoning and deepens color of sauce. Can substitute with light or all purpose soy sauce but sauce color will be lighter.
Cider vinegar can be subbed with plain white vinegar. Lime juice, rice vinegar or other clear vinegars are an ok substitute but not 100% authentic.