Satay Chicken Skewers
Chicken thigh skewers in a coconut–curry marinade, with a PB2 peanut sauce; serve with coriander, chilli and lime or as a rice bowl.
2 servings · 50 g protein
Dinner · Thai
Watch on InstagramIngredients
Chicken skewers (8 skewers)
Peanut sauce
To serve
Rice bowl (optional)
Steps
- Whisk the coconut milk, red curry paste, curry powder, honey and salt together → add the chicken and coat well.
- Marinate at least 2 hours; overnight is better.
- Whisk the PB2 into the hot water until smooth → add coconut milk, red curry paste, soy sauce and lime → taste and adjust.
- Thread 8 skewers with roughly 60 g chicken each.
- Grill, barbecue, or bake at 220 °C on the top shelf → 3–4 minutes a side, until charred and cooked through. A hot oiled skillet works too (oven recommended; marinade can stick in a pan).
- Rest 2 minutes → crushed peanuts over the sauce → coriander, chilli and lime wedges on the plate → serve alongside.