Thai Chicken Satay with Peanut Sauce
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Ingredients
- 500 g chicken thigh fillets, sliced
- 1 tbsp curry powder
- 100 ml coconut milk
- 3 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp palm sugar
- 1 cucumber
- 1 fresh red chillies
Nutrition (per serving)
- Calories
- 309 kcal
- Protein
- 29.7 g
- Carbohydrate
- 8.8 g
- of which sugars
- 6 g
- Fat
- 17 g
- of which saturates
- 7.1 g
- Fibre
- 2 g
- Salt
- 1.63 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the chicken with the curry powder and half the coconut milk, and marinate for 15 minutes.
- 2
Thread the chicken onto skewers and grill or griddle for 4 to 5 minutes each side until charred and cooked through with no pink remaining.
- 3
Meanwhile, warm the remaining coconut milk with the peanut butter, soy sauce and palm sugar in a small pan, stirring until smooth.
- 4
Finely dice the cucumber and chilli for a quick relish.
- 5
Serve the skewers with the peanut sauce and cucumber relish.
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