Thai Chicken Satay with Peanut Sauce

Ingredients

• 400 g full-fat coconut milk (1 can)
• 13-16 bamboo skewers, 16cm/6.5" long
• 600 g boneless, skinless chicken thighs, cut into 2cm pieces
• 1 tbsp curry powder
• 1 tsp white sugar
• 2 tsp red curry paste (for marinade)
• 1 tsp kosher salt (for marinade)
• 2 tbsp red curry paste (for peanut sauce)
• 3/4 cup natural peanut butter, smooth
• 1/4 cup white sugar
• 2 tsp dark soy sauce
• 1 tsp kosher salt (for peanut sauce)
• 2 tbsp cider vinegar
• 3/4 cup water
• 2 tbsp peanuts, finely chopped
• Lime wedges (optional)
• Fresh cilantro leaves (optional)
• Sliced red chili (optional)

Instructions

1. If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.
2. Mix together the chicken with curry powder, 1 tsp sugar, 2 tsp red curry paste, 1 tsp salt, and 1/4 cup of the coconut milk. Set aside for at least 20 minutes, or overnight.
3. Thread 4 to 5 pieces of chicken onto each skewer.
4. Heat 1.5 tbsp oil in a large non-stick pan over medium-high heat.
5. Cook skewers in batches for 3 minutes on each side until golden.
6. For the peanut sauce, place remaining coconut milk, 2 tbsp red curry paste, peanut butter, 1/4 cup sugar, dark soy sauce, 1 tsp salt, cider vinegar, and water in a saucepan over medium-low heat.
7. Stir to combine, then simmer, stirring occasionally, for 5 minutes.
8. Adjust consistency with water as needed—it should be pourable but thick.
9. Cover with a lid and keep warm while cooking skewers.
10. Pour some sauce into a bowl and sprinkle with chopped peanuts.
11. Pile satay skewers onto a platter, sprinkle with remaining peanuts, cilantro, and chili.
12. Serve with sauce on the side for dipping.