Ingredients
Mariande
- 600 grams chicken thighs, Diced or sliced
- 2 tsp Thai red curry paste
- 1 tsp salt
- 1 tsp white sugar
- 1 tbsp curry powder
- 400 g canned coconut milk, full fat
Thai peanut sauce
- 2 tbsp Thai red curry paste
- 180 g Smooth peanut butter, natural / pure
- 50 g white sugar
- 2 tsp dark soy sauce
- 1 tsp salt
- 2 tbsp apple cider vinegar
- 130 g water, adjust to preferred consistancy
To serve
- 2 pinches peanuts, crushed
- 1 lime, cut into wedges
- 6 sprigs coriander, fresh, leaves only
- 6-10 skewers
- 1 long red chilli, sliced
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- *Recipe adapted from https://www.recipetineats.com/thai-chicken-satay-peanut-sauce/
If using Bamboo skewers, soak skewers for 2 hours in water. - 1. Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
2. Thread onto skewers - I do 4 to 5 pieces each.
Set aside to start on sauce. - 1. Place remaining coconut milk and Peanut Sauce ingredients in the thermo bowl. - including water.
2. Cook for 15mins, 90degrees, speed 2, mc off. Meanwhile..
3. Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
4. Cook skewers in batches for 3 minutes on each side until golden. - 1. Pour some sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.
2. Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
3. Serve with sauce on the side for dipping.
Method
Chicken skewers
Thai Peanut Sauce
To serve
Tip
**This recipe has not been tested using home made curry paste.
Natural peanut butter is 100% peanuts and has a stronger peanut flavour than commercial peanut butter which has sugar and other additives. It is also thinner so less water is required to achieve the right consistency. Pretty widely available nowadays in the health food section of supermarkets.
Can use normal peanut butter spread but the peanut flavour is not as good and sauce will be thicker. Do not be tempted to dilute with too much water - it will dilute the flavour.
Sub: 1 cup raw unsalted peanuts blitzed until smooth with 1/2 cup or so coconut milk called for in the peanut sauce (helps make it super smooth).
Dark soy sauce adds seasoning and deepens colour of sauce. Can sub with light or all purpose soy sauce but sauce colour will be lighter.
Peanut Sauce - makes more than you will need, probably only use 1/3. Hard to make less, also this recipe uses a whole can of coconut milk. Lasts 1 week in the fridge - or freeze.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
so good and easy !