Chicken Satay with Peanut Sauce

1. 1

   Soak wooden skewers in water for at least 30 minutes. This prevents them from burning on the skillet or grill.

   30 min

Chicken Satay Skewers

1. 2

   Cut the chicken thighs into thin slices. Approximately 1-inch width, 2-inch length and 1 cm thick.

2. 3

   Blend the ingredients mentioned under 'marinade'. Pour over the chicken slices, mix well and marinate for at least 30 minutes, or overnight.

   30 min
3. 4

   Thread the chicken slices onto the soaked skewers. Add about 2-3 slices per skewer. Gently press over the meat so they are compact and stick together.

4. 5

   Heat some oil in a skillet/grill over medium low heat. Cook the skewers until browned and cooked through, about 8-12 minutes.

   8 min

Peanut Sauce

1. 6

   On low flame, sauté 1 tbsp red curry paste and 1 tbsp massaman curry paste in some oil for 1 minute.

2. 7

   Pour 1.5 cups coconut milk in parts until mixed in with the curry paste.

3. 8

   Add 4 tbsp peanut butter, 1 tbsp sugar and cook for 3 mins, while stirring continously. Reduce to your preferred thickness.

   3 min
4. 9

   Finally add lime juice and salt to taste. Serve at room temperature.

5. 10

   If the sauce thickens too much, thin it out with water or more coconut milk.