Thai Chicken Satay with Peanut Sauce

I could literally drink the sauce in this recipe. I don't though, that would be weird. Super easy to make.

Ingredients

Marinade:

• 600g chicken thighs , boneless skinless, cut into chunks

• 1 tbsp curry powder

• 1 tsp white sugar

• 2 tsp red curry paste

• 1 tsp salt

• ¼ can coconut milk
  

Thai Peanut Sauce:

• 2 tbsp red curry paste

• 3/4 cup peanut butter, smooth

• 1/4 cup white sugar

• 2 tsp dark soy sauce

• 1 tsp salt

• 2 tbsp cider vinegar

• 3/4 cup water

• 3/4 can coconut milk

Instructions

Thai Chicken Satay Skewers:

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. Soak skewers in water.

3. Thread chicken onto skewers

4. Grill skewers in batches for 3 minutes on each side until golden.

Thai Peanut Sauce:

1. Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.

2. Stir to combine then simmer, stirring every now and then, for 5 minutes.

3. Adjust consistency with water - it should be pourable but thick.

4. Cover with lid and keep warm while cooking skewers.