Ingredients
Scale
Marinade:
- 2 tablespoons peanut oil for frying
- ½ cup of coconut milk
- 3 tablespoons creamy peanut butter
- 2 tablespoons brown sugar
- 2.5 tablespoons thai red curry paste
- 2 tablespoons sweet soy sauce (Kecap Manis)
- 2 tablespoons fish sauce
- Pinch of salt
- 8 chicken thighs
Peanut Sauce:
- 2.5 cups coconut milk
- ½ cup crunchy peanut butter
- 2 tablespoons fish sauce
- 2 tablespoons sweet soy sauce (Kecap Manis)
- 2 Tablespoons brown sugar
- 2 tablespoons red curry paste
- Pinch of salt
- 2 cloves garlic minced
Added at the end:
- Lime wedges
- Coriander
- Rice
- Roti
Instructions
- Whisk together all marinade ingredients in a large shallow bowl or marinating container
- Add chicken and coat well.
- Marinate for at least 1 hour but the longer the better.
- Preheat oven to 180degrees fan-forced
- Heat peanut oil in an oven safe heavy bottom skillet until very hot.
- Add half the chicken thighs and cook for 5-8 mins on each side
- Remove cooked chicken and add next half.
- Once cooked each side for 5-8 mins return all chicken to pan.
- Place skillet in over uncovered and cook for a further 20 mins until chicken is cooked through.
- While the chicken is in the oven, place all peanut sauce ingredients in a pot, whisk and bring to a boil.
- Turn heat down and allow sauce to thicken up on a gentle simmer giving it a whisk every so often.
- Once chicken and sauce have finished cooking serve satay chicken and peanut sauce with rice, top with coriander and side of roti.
