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EnglishIngredients:
$4.49
Lkk Premium Dark Soy Sauce
Qt 1
$2.49
Morton Iodized Salt
Qt 1
40% off
$4.79
$7.99
Excellence Apple Vinegar
Qt 1
Directions:
- Bonless chicken thighs 1 lbs
- Coconut milk 1 can
- Curry powder 1 tbsp
- Sugar 1 tsp + 1/4 cup
- Red curry paste 2 tsp + 2 tbsp
- Salt 1 tsp + 1 tsp
- Apple cider vinegar 2 tbsp
- Dark soy sauce 2 tsp
- Peanut butter 1/2 cup
- Water 1/2 cup
- Crushed peanuts 1 tbsp
- Lime 2 pieces
- Cilantro 1 bunch
- Thai chili 2 pieces
- Bamboo skewers 1 pack
- Make the marinade by mixing together 1 tbsp curry powder, 1 tsp sugar, 2 tsp red curry paste, and 1 tsp salt.
- Now mix the chicken pieces with the marinade and ¼ cup coconut milk. Let sit for at least 20 minutes or overnight.
- Place about 4–5 chicken pieces onto each skewer.
- Heat oil in a large non-stick pan over medium-high and cook skewers in batches, about 3 minutes per side until golden.
- In a saucepan, combine remaining coconut milk with 2 tbsp red curry paste, 1/2 cup peanut butter, 1/4 cup sugar, 2 tsp dark soy sauce, 1 tsp salt, 2 tbsp cider vinegar, and 1/2 cup water.
- Stir and simmer over medium-low heat for 5 minutes, stirring occasionally.
- Pour some sauce into a bowl and sprinkle with crushed peanuts. Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
- Serve with sauce on the side for dipping and enjoy!
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