Thai Chicken Satay with Peanut Sauce | Recipe Cart | Recipe Cart

Ingredients

• 400 g/14oz coconut milk ((1 can), full fat)
• 13-16 bamboo skewers (, 16cm / 6.5" long (Note 1))
• 600 g / 1.2lb chicken thighs (, boneless skinless, cut into 2cm/4/5" pieces (Note 2))
• 1 tbsp curry powder ((Note 3))
• 1 tsp white sugar
• 2 tsp red curry paste ((Note 4))
• 1 tsp salt
• 2 tbsp red curry paste ((Note 4))
• 3/4 cup (180g) natural peanut butter, smooth ((Note 5))
• 1/4 cup (50g) white sugar
• 2 tsp dark soy sauce ((Note 6))
• 2 tbsp cider vinegar ((Note 7))
• 3/4 cup (185ml) water
• 2 tbsp peanuts finely chopped
• Lime wedges ((optional))
• Coriander / cilantro leaves and sliced red chilli ((optional))