The chicken thigh meat is so tender and flavourful. The homemade peanut satay sauce is very easy to make. I divide the sauce into smaller containers and freeze as it is too much for one recipe. I serve the peanut satay with coconut rice and cucumbers and red onions drizzled with a homemade vinaigrette.
Ingredients:
1 1/4 pound skinless, boneless chicken thighs cut into 3/4 inch pieces
14 ounces full fat coconut milk (divided)
13-16 bamboo skewers (6 inches long)
3 tablespoons avocado oil or olive oil
Chicken Marinade Ingredients:
1 tablespoon curry powder
1 teaspoon sugar
2-3 teaspoons red curry paste
1 teaspoon Kosher salt
Thai Peanut Sauce Ingredients:
2 tablespoons red curry paste
3/4 cup natural unsweetened peanut butter
1/4 cup sugar
2 teaspoons soy sauce
1 teaspoon Kosher salt
2 tablespoons apple cider vinegar
3/4 cup water
To Serve:
Coconut rice
2 tablespoons chopped peanuts
lime wedges
cilantro
sliced cucumbers and red onions
vinaigrette dressing for cucumbers and onions
In a Zip-lock bag mix the chopped chicken with the marinade ingredients and 1/4 cup of the coconut milk.
Marinate for several hours or overnight in the fridge.
Peanut Sauce:
Place the coconut milk and all the other peanut sauce ingredients into a small saucepan over medium low heat. Cook for about 5 minutes. Remove from heat.
Soak the bamboo skewers in water for about 20 minutes.
Thread the chicken pieces onto the skewers.
Heat olive oil in a large non-stick skillet.
Cook chicken on each side for about three minutes until golden. Serve:
To Serve:
On a platter pile on some coconut rice.
Top rice with the chicken skewers.
Add the cucumbers and onions on the side of the rice. Drizzle with vinaigrette.
Put some peanut sauce in a small bowl and sprinkle with some chopped peanuts.
Drizzle peanut sauce over the chicken skewers.
Sprinkle nuts over the chicken skewers.
Sprinkle cilantro over the chicken.
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