Chicken Satay with Peanut Sauce
with our Thai Red Curry Paste and Sweet Chilli Sauce
Ingredients
(Serves 4)
- 500g Chicken thighs, cubed
- Church Farm Sweet Chilli Sauce
- 1 Tbsp Church Farm Thai Red Curry paste
- 4 Tbsp peanut butter
- 200ml Coconut Milk
- 2 Tbsp Soy Sauce or Tamari
- 1 Tbsp Honey
- Water
Method:
- Thread the chicken onto skewers and marinate in the Church Farm Sweet Chilli Sauce for a couple of hours or overnight.
- To make the peanut sauce, fry off the Church Farm Thai Red Curry paste in a saucepan until fragrant.
- Add the peanut butter, coconut milk, soy sauce, honey and water and stir to combine. Simmer until the sauce has thickened.
- Grill the chicken skewers over coals or on your stovetop until cooked through.
- Serve with the peanut sate sauce and steamed rice.