Chicken Satay and Peanut Sauce

thewoksoflife.com

subheading: FOR THE CHICKEN:

1 ½ pounds boneless skinless chicken thighs

(680g, cut into chunks)

¼ cup coconut milk (60 ml)

2 teaspoons fish sauce

2 teaspoons soy sauce

2 teaspoons red curry paste

2 teaspoons curry powder

½ teaspoon sugar

1 tablespoon lime juice

2 tablespoons oil

subheading: FOR THE PEANUT SAUCE:

⅓ cup creamy peanut butter

2 to 3 tablespoons hot water (to your desired consistency)

1 tablespoon lime juice

1 clove garlic (minced)

1 teaspoon ginger (minced or grated)

1 teaspoon soy sauce (can substitute gluten-free soy sauce or tamari to make this gluten-free)

1 teaspoon fish sauce

½ teaspoon sesame oil

Directions at thewoksoflife.com

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