INGREDIENTS

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500g (1 lb) chicken thigh fillets, cut into roughly 4cm cubes

20 bamboo skewers, soaked in water for at least 30 minutes

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Marinade Chicken Thigh:

1 tbsp curry powder

1 tsp sea salt

1 tbsp vegetable oil

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Satay Sauce:

¼ cup roasted peanuts

2 tbsp vegetable oil

1½ tbsp Thai red curry paste

1 cup coconut milk

2 tbsp crunchy peanut butter

1 tsp fish sauce

2 tsp white sugar

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INSTRUCTIONS

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STEP 1: Place the chicken in a large bowl add the curry powder, salt and oil. Mix until well combined. Thread the chicken onto bamboo skewers. Set      aside to marinate for 10 minutes or overnight if you have the time.

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STEP 2: For the satay sauce, use a mortar and pestle or food processor to grind the roasted peanuts to a fine consistency. Set aside.

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STEP 3: Heat the 2 tablespoons of vegetable oil in a saucepan over medium heat. Add the curry paste and cook for a minute until fragrant. Add the coconut milk, roasted peanuts, peanut butter, fish sauce and sugar. Cook for a further minute. Then remove from heat. Taste and adjust the seasoning with more fish sauce and/or sugar. And keep warm or reheat when ready to serve.

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STEP 4: Heat a barbecue grill plate or non-stick frying pan over medium-high heat. Cook chicken skewers for 3-4 minutes each side or until cooked through. Serve warm with the warm satay sauce 

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ENJOY!!!