How to Cook
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Recipe
Easy Thai Satay Chicken
30 min
Ingredients
- 4 tablespoons coconut milk (from a 400ml tin)
- 1½ tablespoons creamy peanut butter
- 1¼ tablespoon packed light brown sugar
- 1¼ 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
- 2 teaspoons Peanut oil for frying
- 1⅓ cup coconut milk (all remaining milk from the tin)
- ¼ 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
- ½ 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
Methods for chicken marinade,
1
Mix together the coconut milk, peanut butter, brown sugar, curry paste, sauces and salt in a large, shallow bowl until well combined and creamy.
2
Add in the chicken, turning to coat completely with the marinade.
3
Allow to marinade for at least 10 minutes to half an hour in the refrigerator
4
Preheat oven to 200°C Heat oil in an oven-proof pan or skillet over medium-high heat.
5
Stur the chicken until browned on each side and fragrant (8-10 minutes each side)
6
Transfer to the oven and continue cooking for a further 30 minutes, or until the chicken is cooked through (juices run clear and no longer pink inside)
7
Method for the Peanut Sauce
8
Combine all Peanut Sauce ingredients into a saucepan EXCEPT for the lime juice and bring to a boil, reduce heat and allow to simmer until thickened (about 5-6 minutes).
9
Once thick, take off heat and stir in the lime juice (start with 1 tablespoon and adjust accordingly to suit your tastes).
10
Serve the chicken with the peanut sauce: either pour it all into the pan with the chicken OR serve separately.
11
Garnish with fresh cilantro leaves, lime wedges and red chillies.
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