Chicken Satay with Peanut Sauce

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:

  1. Thread the chicken onto skewers and marinate in the Church Farm Sweet Chilli Sauce for a couple of hours or overnight.
  2. To make the peanut sauce, fry off the Church Farm Thai Red Curry paste in a saucepan until fragrant.
  3. Add the peanut butter, coconut milk, soy sauce, honey and water and stir to combine. Simmer until the sauce has thickened.
  4. Grill the chicken skewers over coals or on your stovetop until cooked through.
  5. Serve with the peanut sate sauce and steamed rice.