Thai Chicken Satay with Peanut Sauce #chicken #dinner #healthylunch #easy #salad

Thai Chicken Satay sticks with Thai Peanut Sauce – the best quality level of valid Thai nourishment! Marinated chicken with a shelled nut sauce that is so great, everybody will ask for the formula – and will be astounded how EASY it is!

Serve this with steamed jasmine or Coconut Rice. Or then again go hard and fast with a Thai eatery dinner complete with Thai Fried Rice , Pad See Ew or Thai Chili Basil Stir Fry!

At the danger of sounding absolutely unsavory – this is a formula for Chicken Satay sticks with Thai Peanut Sauce that really piles up to your preferred Thai eatery.

When it hits the stove, the smell is SO Pleasant you will simply realize they are going to taste astonishing.

At that point you have a sample of the shelled nut plunging sauce… … and you'll simply shake your head, thinking about how the hell can something so basic taste so good??!!

Also try our recipe : CREAMY TUSCAN GARLIC TORTELLINI SOUP #dinner #vegan #soup #food #healthyrecipe

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

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.

Source : bit.ly/2Yrau1y