Thai With Bammut – Chicken Satay With Peanut Sauce

Thai with Bammut – Chicken Satay with Peanut sauce

Serving 4

INGREDIENTS:

Chicken Marinade:

4 tablespoons coconut milk (from a 400 ml tin)

1 1/2 tablespoons creamy peanut butter

1 1/4 tablespoon brown sugar

1 1/4 tablespoon Thai red curry paste

1 tablespoon Kecap Manis or Black Thai sweet soy sauce

1 tablespoon fish sauce

Pinch of salt

4 skinless chicken thighs

2 teaspoons oil for frying

 

Peanut Sauce:

all remaining coconut milk from the tin used for marinade

6 dl creamy peanut butter

1 tablespoon fish sauce

1 tablespoon sweet soy sauce (Kecap manis)

1 tablespoon brown sugar

1 tablespoon Thai red curry paste

1/2 tablespoon Tamarind puree

Pinch of salt

1 teaspoon minced garlic

1-2 tablespoons freshly squeezed lime juice

Coriander leaves to garnish

Lime wedges to garnish

Red chilies sliced to garnish

 

PREPARATIONS:

  • For the chicken marinade, mix together the coconut milk, peanut butter, brown sugar, curry paste, sauces and salt in a large bowl until combined and creamy. Add in the chicken, turning to coat completely with the marinade. Allow to marinade for at least 10 minutes to half an hour in the refrigerator (if time allows).
  • Preheat oven to 200° C.
  • Heat oil in a pan over medium-high heat. Sear the chicken until browned on each side and fragrant (about 8-10 minutes each side). Transfer to the oven and continue cooking for a further 30 minutes, or until the chicken is cooked through (juices run clear and no longer pink inside).
  • While the chicken is in the oven, combine all Peanut Sauce ingredients into a saucepan EXCEPT for the lime juice. Bring to a boil, reduce heat and allow to simmer until combined and thickened (about 5-6 minutes). Once thick, take off heat and stir in the lime juice (start with 1 tablespoon and adjust accordingly to suit your tastes).
  • Serve the chicken with the peanut sauce: either pour it all into the pan with the chicken OR serve separately.
  • Garnish with fresh coriander leaves, lime wedges and red chilies.

 

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