Thai Chicken Satay skewers with Thai Peanut Sauce – the gold commonplace of authentic Thai food! Marinated chicken with a peanut sauce that’s thus sensible, everybody are solicitation for the instruction – and can be surprised however simple it is!
Serve this with steamed shrub or Coconut Rice. Or go all out with a Thai eating house banquet complete with Thai Chinese fried rice , Pad See electronic warfare or Thai chile Basil Stir Fry!
Thai Chicken Satay skewers
At the danger of sounding altogether unpleasant – this can be a instruction for Chicken Satay skewers with Thai Peanut Sauce that actually stacks up to your favorite Thai eating house.
When it hits the stove, the smell is thus sensible you may simply grasp they're reaching to style wonderful.
Then you've got a style of the peanut dipping sauce…… and you’ll simply shake your head, speculative however the euphemism will one thing thus straightforward style thus good??!!
While business paste unfold is ok, if you wish a extremely nice authentic Thai Peanut Sauce that actually stacks up to your favorite Thai eating house, use pure paste. You’ll notice it within the food section of most grocery today.
Pure paste is formed with simply peanuts – no sugar, oil or alternative additives – therefore the peanut flavour is stronger.
Also, natural paste is dilutant than business paste spreads (see below) which implies you wish less water to skinny the sauce higher peanut flavour in Thai Peanut Sauce!
Ahead of business enterprise this instruction, I attempted the Thai Peanut Sauce with natural pure paste vs business paste (Kraft, currently Bega) facet by facet to substantiate this!
INGREDIENTS :
- 400 g/14oz coconut milk (1 can), full fat
- 13-16 bamboo skewers , 16cm / 6.5" long
MARINADE :
- 600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5" pieces
- 1 tbsp curry powder
- 1 tsp white sugar
- 2 tsp red curry paste
- 1 tsp salt
THAI PEANUT SAUCE :
- 2 tbsp red curry paste
- 2 tsp dark soy sauce
- 1 tsp salt
- 2 tbsp cider vinegar
- 3/4 cup natural peanut butter, smooth
- 1/4 cup white sugar
- 3/4 cup (185ml) water
SERVING :
- 2 tbsp peanuts finely chopped
- Lime wedges (optional)
- Coriander / cilantro leaves and sliced red chilli (optional)
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.
SERVING :
- Pour some sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.
- Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
- Serve with sauce on the side for dipping.
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