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Milly's Summer Catalogue

Chicken Satay Skewers from The Cafe

As featured on Wednesday the 19th of June's Show


INGREDIENTS


Marinade
400g coconut milk
13-16 bamboo skewers
600g chicken thighs, boneless skinless, cut into 2cm
1 Tsp curry powder
1 tsp white sugar
2 Tsp red curry paste
1 tsp salt


Thai Peanut Sauce
2 Tsp red curry paste
3/4 cup natural peanut butter, smooth
1/4 cup white sugar
2 tsp dark soy sauce
1 tsp salt
2 Tsp cider vinegar
185ml water


Garnish
2 Tsp peanuts finely chopped
Lime wedges
Coriander leaves and sliced red chilli

METHOD


Mix together the chicken and Marinade with 150ml of coconut milk, then set aside for at least 20 minutes, or overnight. Thread onto skewers - I do 4 to 5 pieces each. Heat some oil in a large non stick pan over medium high heat.
Cook skewers in batches for 3 minutes on each side until golden.
Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat. Stir to combine then simmer, stirring every now and then, for 5 minutes. Adjust consistency with water - it should be a pourable but thickish sauce. Cover with lid and keep warm while cooking skewers.


To serve: Pour some sauce into a bowl. Sprinkle with some peanuts - stir some through if you want. Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli. Serve with sauce on the side for dipping.