Chicken Satay

INGREDIENTS

• 8 chicken thighs, boneless and skinless
• 1 tbsp peanut or vegetable oil

For the marinade:

• 2 tbsp coconut milk (from a 400ml tin listed for the sauce)
• 1 tbsp Thai red curry paste
• 2 tbsp peanut butter
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp soft light brown sugar

For the sauce:

• 400ml tin coconut milk, (minus the 2 tbsp used in the marinade)
• 3 tbsp peanut butter
• 2 tbsp Thai red curry paste
• 1 tbsp fish sauce
• 2 tbsp soy sauce
• 2 tbsp soft light brown sugar
• 1 tbsp tamarind purée

To serve:

• 200g sticky rice
• 4 pak choi, quartered
• 50g roasted peanuts, chopped
• Large handful of coriander leaves, roughly chopped
• Lime wedges

METHOD

1. Put the chicken thighs into a dish. Mix together all of the marinade ingredients in a bowl, then add to the chicken and stir to coat evenly. Leave to marinate for at least 30 minutes.
2. To make the sauce, whisk all the ingredients together until smooth.
3. Place a casserole dish over a medium heat and add the peanut oil. When shimmering, add the chicken and brown all over (in batches if necessary) until sticky and dark.
4. Pour in the sauce, then reduce the heat and simmer, uncovered, for 45 minutes until the chicken is tender and fully cooked through.
5. Meanwhile, cook the rice according to the packet instructions and steam the pak choi until tender.
6. Serve the chicken, scattered with peanuts and coriander leaves, with the sticky rice and steamed greens along with some lime wedges to squeeze over the top.