Cooking with Sarah Boorer

Australia Overnight with Clinton Maynard

Mike Jeffreys is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Thai Chicken Satay with Peanut Sauce (Courtesy recipetineats.com)

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

MARINADE:
600 g / 1.2lb chicken thighs, boneless skinless, cut into 2cm/4/5″ pieces
1 tbsp curry powder
1 tsp white sugar
2 tsp red curry paste
1 tsp cooking salt / kosher salt (sub 1/2 tsp table salt)

THAI PEANUT SAUCE:
2 tbsp red curry paste
180 g natural peanut butter, smooth
50 g white sugar
2 tsp dark soy sauce
1 tsp cooking salt / kosher salt (sub 1/2 tsp table salt)
2 tbsp cider vinegar
180 ml water

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

Instructions
If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.

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. Thread onto skewers – I do 4 to 5 pieces each.
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.

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 a pourable but thickish sauce.

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

SERVING:
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. Add a side of Jasmine Rice or Thai
Fried Rice to complete the meal!

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