Thai Chicken Satay with Peanut SauceNagi
Juicy and flavorful Thai Chicken Satay made tender in the pressure cooker, finished with a creamy peanut sauce and fresh toppings.
Equipment
- 1 Pressure cooker
- 1 Grill or broiler
- 1 Saucepan for peanut sauce
Ingredients
Main ingredients
- 400 g Coconut milk full fat, 1 can
- 13-16 Bamboo skewers 16cm long, soaked at least 30 min
- 600 g Boneless skinless chicken thighs cut in small pieces
- 1 tbsp Curry powder
- 1 tsp White sugar
- 2 tsp Red curry paste
- 1 tsp Kosher salt
- 3/4 cup Natural peanut butter smooth
- 2 tbsp Cider vinegar
- White sugar for peanut sauce, to taste
- Dark soy sauce for peanut sauce
- Chopped peanuts for garnish
- Lime wedges for serving
- Coriander leaves for garnish
- Sliced red chili optional, for garnish
Instructions
Instructions
- Soak your bamboo skewers in water for at least 30 minutes.
- Mix 100ml coconut milk with curry powder, sugar, red curry paste, and salt to create the marinade.
- Add chicken pieces and coat thoroughly. Cover and marinate for at least 1 hour or overnight.
- Thread marinated chicken onto soaked skewers.
- Pressure cook chicken skewers until tender and juicy.
- While cooking, prepare the peanut sauce by combining remaining coconut milk, peanut butter, sugar, and red curry paste in a saucepan.
- Heat sauce over medium heat, stirring until smooth and warm.
- After pressure cooking, grill or broil chicken skewers for 3-4 minutes on each side to achieve a charred finish.
- Serve chicken skewers with peanut sauce and optional garnishes: chopped peanuts, lime wedges, coriander, and sliced chili.
Notes
You can store leftover chicken skewers in the fridge for 3-4 days or freeze them. Peanut sauce keeps for a week in the fridge. Chop skewers into salads or noodles for an easy leftover meal.