Thai Chicken Satay with Peanut Sauce #healthyfood #dietketo #breakfast #food

Thai Chicken Satay sticks with Thai Peanut Sauce – the highest quality level of valid Thai nourishment! Marinated chicken with a shelled nut sauce that is so great, everybody will ask for the formula – and will be dumbfounded how EASY it is!

Serve this with steamed jasmine or Coconut Rice. Or on the other hand go hard and fast with a Thai café meal complete with Thai Fried Rice , Pad See Ew or Thai Chili Basil Stir Fry!

At the danger of sounding absolutely offensive – this is a formula for Chicken Satay sticks with Thai Peanut Sauce that really piles up to your preferred Thai café.

At that point you have a sample of the shelled nut plunging sauce… … and you'll simply shake your head, thinking about how the hell can something so straightforward taste so good??!!

Or then again you may be thinking – OMG, I at long last broke it, this preferences EXACTLY like the credible Chicken Satay I had in Thailand!!! Gracious pause, possibly that is simply in my mind

Thai Chicken Satay with Peanut Sauce #healthyfood #dietketo #breakfast #food

Also try our recipe Mushroom Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce #healthyfood #dietketo #breakfast #food

Ingredients

400 g/14oz coconut milk (1 can), full fat
13-16 bamboo skewers , 16cm / 6.5" long (Note 1)
MARINADE:
600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5" pieces (Note 2)
1 tbsp curry powder (Note 3)
1 tsp white sugar
2 tsp red curry paste (Note 4)
1 tsp salt
THAI PEANUT SAUCE:
2 tbsp red curry paste (Note 4)
3/4 cup natural peanut butter, smooth (Note 5)
1/4 cup white sugar
2 tsp dark soy sauce (Note 6)
1 tsp salt
2 tbsp cider vinegar (Note 7)
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.