Chicken Satay with All-Purpose Thai Peanut Sauce Recipe | SideChef
In early June, when the Thai basil began flourishing, I made a double batch of She Simmers’ Easy Thai peanut sauce, a sauce I have made a number of times over t
Ingredients
- 1 can Unsweetened Coconut Milk
- 2 ounce Thai Red Curry Paste
- 3/4 cup Unsweetened Natural Creamy Peanut Butter
- 1/2 tablespoon Salt
- 3/4 cup Granulated Sugar
- 2 tablespoon Apple Cider Vinegar
- 1/2 cup Water
- 4 Boneless, Skinless Chicken Thigh
- to taste Kosher Salt
- to taste Freshly Ground Black Pepper
- 1 tablespoon Soy Sauce
- 1 tablespoon Fish Sauce
- 1 tablespoon Apple Cider Vinegar
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