Directions
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Step 1
To start where going to prep the chicken thighs, place
Boneless, Skinless Chicken Thighs (4)
into a large bowl and add in
Ground Ginger (1 tsp)
. Next add in some
Curry Powder (1/2 Tbsp)
along with
Garlic (3 cloves)
. Mix everything well and get those chicken thighs coated and set aside.
Step 2
Next into a saucepan over a medium to high heat, add in
Peanut Oil (2 Tbsp)
and then add in
Onion (1/2)
. Sweat the onions down for a minute or 2, then add the
Red Chili Pepper (1)
and cook for a further minute.
Step 3
Now add in crushed garlic and curry powder. Stir everything together well and cook for 1 minute. Next add in the
Peanut Butter (2 Tbsp)
. Next add the
Coconut Milk (3/4 cup)
with a touch of
Soy Sauce (1/2 Tbsp)
. Mix well until combined, continue stirring and add in
Chopped Roasted Peanuts (2 Tbsp)
with a squeeze of
Lime (1/2)
. Again, mix well until combined and leave on a low heat. If you find it getting to thick, add more coconut cream to thin it out.
Step 4
Finally lets cook the chicken thighs, over a hot pan add in more
Peanut Oil (2 Tbsp)
and place in the chicken. Sear the thighs well, you want some colour and caramelization on them for maximum flavour. Keep turning the sides until cooked through which form start to finish should take around 10 minutes.
Step 5
To serve, into a bowl place in some
Cucumber (1)
and
Cherry Tomatoes (1 2/3 cups)
, I find these help cool the palette if things get a bit spicy. I spoon in the satay and then add the chicken thighs. Sprinkle with
Chopped Roasted Peanuts (2 Tbsp)
, more satay over the top along with lime wedges and
Fresh Cilantro (to taste)
.
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