Ingredients
- 2 tsp Curry paste
- 1 tsp white sugar
- 600 g chicken thighs
- 1tsp salt
- 1/4 cup coconut milk
- 2 tbsp red curry paste
- 3/4 cup natural peanut butter
- 1/4 cup white sugar
- 2 tbsp dark soy sauce
- 1 tsp salt
- 2tbsp cider vinegar
- 3/4 cup water
- Remaining coconut milk from 400g can
- 1 tbsp curry powder
Method
- Mix together chicken with the marinade sauce. Curry paste, coconut milk, white sugar, salt and curry powder. Leave for overnight or at least 4 hours
- Thread onto skewers 4 to 5 pieces
- Heat oil in pan over medium heat
- Cook skewers in batches for 3 minutes each side until golden brown
- Thai peanut sauce.Place remaining coconut milk, 2 tbsp curry paste, natural peanut butter, 1/4 cup white sugar, 2tbsp dark soy sauce, 1 tsp salt, 2 tbsp cider vinegar,
- Stir combine and simmer, stirring occasionally for 5 minutes
- Adjust consistency with water it should be pourable but thickish sauce
- Cover with lid while cooking skewers
- Serve with jasmine rice
- Place skewers on plate or on rice pour over the sauce and sprinkle with chopped up peanuts
Product used in recipe
- Valcom - Curry Paste Green