Easy Thai Satay Chicken

cafedelites.com

Wiggie

subheading: For The Chicken Marinade:

4 tablespoons coconut milk (from a 400ml tin)

1 ½ tablespoons creamy peanut butter

1 ¼ tablespoon packed light brown sugar

1 ¼ tablespoon Thai red curry paste

1 tablespoon Kecap Manis (sweet soy sauce)

1 tablespoon fish sauce**

Pinch of salt

4 skinless chicken thighs , bone-in or out*

2 teaspoons Peanut oil for frying

subheading: For the Peanut Sauce:

1 ⅓ cup coconut milk (all remaining milk from the tin)

¼ cup creamy peanut butter (all natural preferable)

1 tablespoon fish sauce

1 tablespoon sweet soy sauce (Kecap manis)

1 tablespoon packed brown sugar

1 tablespoon Thai red curry paste

½ tablespoon Tamarind puree (optional)

Pinch of salt

1 teaspoon minced garlic

1 to 2 tablespoons freshly squeezed lime juice

Cilantro leaves to garnish

Lime wedges to garnish

Red chillies , sliced to garnish

Directions at cafedelites.com

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