Cameron is back in the kitchen cooking a Thai inspired satay chicken meal

Ingredients:

CHICKEN & MARINADE

• 600g/1.2lb boneless skinless chicken thighs cut into 2cm pieces
• 1 tbsp curry powder
• 1 tsp white sugar
• 2 tsp red curry paste
• 1 tsp salt
• 400g/14oz or ‘one can’ of full fat coconut milk
• 13-16 bamboo skewers, 16cm / 6.5″ long

 
THAI PEANUT SAUCE

• 2 tbsp red curry paste
• 3/4 cup (180g) natural peanut butter, smooth
• 1/4 cup (50g) white sugar
• 2 tsp dark soy sauce
• 1 tsp salt
• 2 tbsp cider vinegar
• 3/4 cup (185ml) water

 
Thai chicken satay skewers:

1. Mix together the chicken and marinade ingredients, plus 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
2. Thread onto skewers – I do 4 to 5 pieces each.
3. Heat 1.5 tbsp oil in a large non-stick frying pan over medium high heat.
4. Cook skewers in batches for 3 minutes on each side until golden.

Thai peanut sauce:

1. Place remaining coconut milk and peanut sauce ingredients in a saucepan over medium low heat.
2. Stir to combine then simmer, stirring every now and then, for 5 minutes.
3. Adjust consistency with water – it should be a pourable but thick sauce.
4. Cover with lid and keep warm while cooking skewers.

Serve chicken and sauce on rice or just with the dipping sauce!

Enjoy!

Cameron