Thai Chicken Satay with Peanut Sauce Recipe

• 400 g/14oz coconut milk (1 can), full fat
• 13-16 bamboo skewers , 16cm / 6.5″ long (Note 1)

MARINADE:

• 600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5″ pieces (Note 2)
• 1 tbsp curry powder (Note 3)
• 1 tsp white sugar
• 2 tsp red curry paste (Note 4)
• 1 tsp salt

THAI PEANUT SAUCE:

• 2 tbsp red curry paste (Note 4)
• 3/4 cup natural peanut butter, smooth (Note 5)
• 1/4 cup white sugar
• 2 tsp dark soy sauce (Note 6)
• 1 tsp salt
• 2 tbsp cider vinegar (Note 7)
• 3/4 cup (185ml) water

SERVING:

• 2 tbsp peanuts finely chopped
• Lime wedges (optional)
• Coriander / cilantro leaves and sliced red chilli (optional)