Simple chicken satay

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Simple chicken satay
Serves 4
4 tbsp  coconut milk, (from a 400g tin)
2 tbsp creamy peanut butter
1 tbsp light brown sugar
1 tbsp Thai red curry paste
1 tbsp sweet soy sauce, (we used Kecap manis)
1 tbsp fish sauce
Pinch of salt
4 skinless chicken thighs, (bone in or out)
2 tsp vegetable oil

For the peanut sauce
Coconut milk, (all remaining milk from the tin)
2 tbsp creamy peanut butter
1 tbsp fish sauce
1 tbsp sweet soy sauce
1 tbsp light brown sugar
2 tbsp Thai red curry paste
1 tbsp Tamarind purée or paste, (optional)
Pinch of salt
2 garlic cloves , crushed
Juice of 1 lime

To serve
Steamed rice
Fresh coriander, chopped
Roasted peanuts, chopped
Lime wedges
Red chillies, sliced
  1. For the chicken marinade, mix together the coconut milk, peanut butter, brown sugar, curry paste, sauces and salt in a large, shallow bowl until well combined and creamy. Add in the chicken, turning to coat completely with the marinade. Allow to marinade for at least 10 minutes, or overnight if possible.
  2. Preheat the oven to 200°C/180 ̊C fan/ gas mark 6.
  3. Heat the oil in an oven-proof pan or skillet over a medium-high heat. Sear the chicken until browned on all sides; this should take about 8-10 minutes on each side. Transfer to the oven and continue cooking for a further 30 minutes, or until the chicken is cooked through.
  4. While the chicken is in the oven, combine all the ingredients — except for the lime juice — in a pot over a medium- high heat. Bring to a boil, then reduce heat and allow to simmer for 5-7 minutes until thickened.
  5. Add the chicken to the pot and heat until piping hot
  6.  Remove from the heat and stir in the lime juice; start with half and adjust accordingly to suit your tastes.
  7. Serve with rice and garnish with fresh coriander leaves, chopped peanuts, lime wedges and red chillies.

Per serving: 685kcals, 48.4g fat (27.7g saturated), 14.6g carbs (7.5g sugars), 49.6g protein, 3.2g fibre, 1.946g sodium