Thai Satay Chicken Recipe

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Ingredients

For The Chicken Marinade:

• 4 tablespoons coconut milk (from a 400ml tin)
• 1 1/2 tablespoons creamy peanut butter
• 1 1/4 tablespoon packed light brown sugar
• 1 1/4 tablespoon Thai red curry paste
• 1 tablespoon Kecap Manis (sweet soy sauce)
• 1 tablespoon fish sauce**
• Pinch of salt
• 4 skinless chicken thighs , bone-in or out*
• 2 teaspoons Peanut oil for frying

For the Peanut Sauce:

• 1 1/3 cup coconut milk (all remaining milk from the tin)
• 1/4 cup creamy peanut butter (all natural preferable)
• 1 tablespoon fish sauce
• 1 tablespoon sweet soy sauce (Kecap manis)
• 1 tablespoon packed brown sugar
• 1 tablespoon Thai red curry paste
• 1/2 tablespoon Tamarind puree (optional)
• Pinch of salt
• 1 teaspoon minced garlic
• 1-2 tablespoons freshly squeezed lime juice
• Cilantro leaves to garnish
• Lime wedges to garnish
• Red chillies , sliced to garnish

Instructions

• For the chicken marinade, combine along the coconut milk, paste, refined sugar, curry paste, sauces and salt in a very giant, shallow bowl till well combined and creamy. Add within the chicken, turning to coat fully with the marinade. permit to marinade for a minimum of ten minutes to [*fr1] AN hour within the icebox (if time allows).

• heat kitchen appliance to 400°F | 200°C.

• Heat oil in AN oven-proof pan or pan over medium-high heat. Sear the chicken till suntanned on all sides and sweet (about 8-10 minutes every side). Transfer to the kitchen appliance and continue change of state for an extra half-hour, or till the chicken is hard-baked through (juices run clear and now not pink inside).

• whereas the chicken is within the kitchen appliance, mix all Peanut Sauce ingredients into a pan aside from the juice. wake up a boil, scale back heat and permit to simmer till combined and thickened (about 5-6 minutes). Once thick, set out heat and stir within the juice (start with one tablespoon and modify consequently to fit your tastes).

• Serve the chicken with the peanut sauce: either pour it all into the pan with the chicken OR serve on an individual basis.

• Garnish with recent cilantro leaves, lime wedges and red chillies.

source http://recipetocooking.blogspot.com/2019/01/thai-satay-chicken-recipe.html

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