Chicken Satay Thai Style

Marinade:

600 g chicken thighs , boneless skinless, cut into 2cm pieces

1/4 cup coconut milk

1 tbsp curry powder 

1 tsp white sugar

2 tsp red curry paste 

1 tsp salt

Peanut Sauce:

2 tablespoons red curry paste

1¼ cup coconut milk

½ cup roasted peanuts

2 tablespoons toasted white sesame seeds

1 teaspoon fish sauce

2 tablespoons brown sugar

2 tablespoons tamarind paste

Serving:

2 tbsp peanuts finely chopped

Lime wedges (optional)

Coriander / cilantro leaves and sliced red chili (optional)

*If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.

1. Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.

2. Thread onto skewers 

3. Heat 1.5 tbsp oil in a large non-stick pan over medium high heat.

4. Cook skewers in batches for 3 minutes on each side until golden.

5. Meanwhile, make the peanut sauce. Using a food processor or mortar and pestle, grind the peanuts and sesame seeds into a fine meal, being careful not to over grind them into nut butter.

6. In a small pot over medium heat, bring about ¼ cup (60 ml) of the coconut milk to a boil. Turn the heat to medium-low, then add the red curry paste and stir to mix well. Keep cooking for about 2 minutes until it is very thick, and coconut oil starts to separate from the paste.

7. Stir in the rest of the coconut milk, ground peanuts/sesame seeds, fish sauce, palm sugar and tamarind paste. Simmer for about 5 minutes until it has thickened into a dip-like consistency, stirring frequently to prevent the bottom from scorching.

8. Pour the peanut sauce onto a plate with a little depth, which will allow people to dip the whole skewer in one go. Serve the chicken satay on a platter alongside the peanut sauce. Sprinkle with chopped peanuts, cilantro and a lime wedge.