By Ian Stockbridge
Satay Chicken with Peanut Sauce
12 steps
Prep:20minCook:20min
Updated at: Thu, 17 Aug 2023 02:29:54 GMT
Nutrition balance score
Unbalanced
Glycemic Index
42
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories753.7 kcal (38%)
Total Fat53.5 g (76%)
Carbs31.4 g (12%)
Sugars19.1 g (21%)
Protein44.2 g (88%)
Sodium1407.6 mg (70%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Marinade
600gchicken thighs
boneless skinless, cut into 2cm/4/5" pieces
1 Tbspcurry powder
1 tspwhite sugar
2 tspred curry paste
1 tspsalt
Peanut Sauce
2 Tbspred curry paste
¾ cupnatural peanut butter
smooth
¼ cupwhite sugar
2 tspdark soy sauce
2 Tbspcider vinegar
¾ cupwater
2 Tbsppeanuts
finely chopped
To Serve:
Instructions
THAI CHICKEN SATAY SKEWERS:
Step 1
If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.
Step 2
Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
Step 3
Thread onto skewers - I do 4 to 5 pieces each.
Step 4
Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
Step 5
Cook skewers in batches for 3 minutes on each side until golden.
THAI PEANUT SAUCE:
Step 6
Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
Step 7
Stir to combine then simmer, stirring every now and then, for 5 minutes.
Step 8
Adjust consistency with water - it should be a pourable but thickish sauce.
Step 9
Cover with lid and keep warm while cooking skewers.
SERVING:
Step 10
Pour some sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.
Step 11
Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
Step 12
Serve with sauce on the side for dipping. Add a side of Jasmine Rice or Thai Fried Rice to complete the meal!
Notes
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Under 30 minutes
