Thai Chicken Satay
Take your taste buds to Thailand with this quick and easy recipe for Chicken Satay bursting with authentic Thai flavour!
- 1kg/2.2lbs Boneless Chicken Thighs
- 1½ Tbsp Nick Creamy Peanut Butter (From Dical)
- 1 Tsp Mixed Spice
- 1¼ Tbsp Light Brown Sugar
- 1 Tbsp Thai Red Curry Paste
- 1 Tbsp Low Salt Soy Sauce
- 4 Tbsp Lien Ying Thai-Style Creamy Coconut Milk (From Dical)
- Lime wedges for serving
- Chopped Fresh Cilantro for Garnish
- 1 Tin 400ml Lien Ying Thai-Style Coconut Milk (From Dical)
- ¼ Cup Nick Creamy Peanut Butter (From Dical)
- 1 Tbsp Fish Sauce
- 1 Tbsp Soy Sauce
- 1 Tbs Brown Sugar
- 1 Tbsp Thai Red Curry Paste
- 1 Tsp Minced Garlic
- 1-2 Tbsp Fresh Lime Juice
In a small bowl, mix Nick Creamy Peanut Butter and all marinade ingredients together.
Coat chicken on both sides and leave to marinate for at least 1 hour in the refrigerator.
Preheat oven to 200C/400F.
Heat a little oil in a skillet and sear the chicken on both sides.
Transfer to a baking dish and continue to cook in the oven for about 15-20 minutes or until chicken is fully cooked through.
Combine all satay sauce ingredients on a small saucepan except for the lime juice.
Bring to boil, reduce heat and allow to simmer until thickened.
Take off heat and stir in the lime juice.
Serve chicken with a side of rice and pour the sauce over the chicken.
Garnish with cilantro and lime wedges.
Enjoy!