Thai Chicken Satay
Thai Chicken Satay
INGREDIENTS
Vegetable oil 2 Tbsp
Peanut Sauce
Coconut milk 1 ½ cups
Creamy peanut butter ¼ cup
Soy sauce 1 Tbsp
Brown sugar 1 Tbsp
Thai red curry paste 1 Tbsp
Tamarind puree ½ Tbsp
Sea salt ¼ Tsp
Garlic, minced 1 Tsp
Lime juice 2 Tbsp
Cilantro leaves to garnish
Lime wedges to garnish
Red chillies, sliced to garnish
LET'S GET COOKING!
Preheat an oven to 400 degrees F or Grill to medium heat.
Heat the oil in a cast iron skillet over medium-high heat. Sear the chicken until browned on each side or place the chicken onto the grill, turning often, until browned and cooked through.
Place the skillet with the chicken in the oven and continue cooking for a further 30 minutes, or until the chicken is cooked through.
While the chicken is in the oven, combine all of the Peanut Sauce ingredients into a saucepan except for the lime juice.
Bring to a boil, reduce the heat, and allow the sauce to simmer until combined and thickened.
Once the sauce has thickened, remove it from the heat and stir in the lime juice.
Serve the chicken with the peanut sauce: either pour it all into the pan with the chicken or serve it separately.
Garnish with fresh cilantro leaves, lime wedges and red chillies.