thai chicken satay with peanut sauce · tomato/bbq sauce 475/500ml save 46c $299 ea kantong simmer...

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Thai Chicken Satay with

Peanut Sauce

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Whilst stocks last. Some products or varieties may not be available at all stores. Pictures used for illustration purposes only. Sales are restricted to retail quantities only. All prices include GST where applicable. Savings are off Tasmanian SUPA IGA Metro regular prices. In some stores, some regular prices have been reduced to ensure you received the lowest competitive price. Therefore the savings shown may differ from the saving in your local store.

Transport yourself to Thailand with this satay. The chicken is packed with flavour courtesy of the marinade and then served with a creamy, nutty and moreish sauce. You will

need either metal or wooden skewers for this recipe. If using wooden skewers soak them overnight in water to prevent

burning during cooking.

How long will it take?1 ½ hours

What’s the serving size?Serves 6

What do I need?

How do I make it?Combine coconut milk, soy and fish sauces, curry paste, garlic, salt and sugar in a large bowl and stir well. Add chicken pieces and mix to cover with marinade.

Cover and refrigerate for at least 1 hour, but preferably overnight.

Make peanut sauce by adding all ingredients to a saucepan over medium-low heat. Stir to combine ingredients and then simmer for 2 to 3 minutes. Add water to

achieve the consistency that you prefer, ideally it should be thick but still pourable. Reduce heat to very low and cover while you cook the skewers.

Thread marinated chicken pieces onto skewers and heat a little olive oil in a frying pan over medium high heat. Cook skewers, turning to ensure the chicken is cooked

through for about 4 minutes per side, or until golden brown.

To serve, place peanut sauce in a bowl and sprinkle with peanuts. Serve with rice and a salad of fresh coriander leaves and sliced cucumber squeezed with a little

fresh lime juice.

Thai Chicken Satay with Peanut Sauce

For the marinade- 1kg boneless and skinless chicken thighs, cut into 2cm pieces- ¼ cup coconut milk- 2 tbsp soy sauce- 1 tbsp fish sauce- 3 tbsp red curry paste- 2 cloves garlic, minced- 1 tsp salt- 1 tsp white sugar

For the peanut sauce- 6 tbsp natural smooth peanut butter- 3 tbsp soy sauce- 2 tbsp freshly squeezed lime - juice- 4 tsp brown sugar- 4 tsp red curry paste

To serve- Rice- Small handful of unsalted peanuts, chopped- Lime wedges - Coriander- Cucumber, sliced

thai chicken satay with peanut sauce · tomato/bbq sauce 475/500ml save 46c $299 ea kantong simmer...

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