Cooking Instructions
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Step 1
Prep the chicken thighs. Place
Boneless, Skinless Chicken Thighs (4)
into a large bowl and add
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
Into a saucepan over medium to high heat, add
Peanut Oil (2 Tbsp)
, and then add
Onion (1/2)
. Sweat the onions down for 1-2 minutes, then add the
Red Chili Pepper (1)
and cook for a further minute.
Step 3
Add in crushed garlic and curry powder. Stir everything together well and cook for 1 minute.
Step 4
Add
Peanut Butter (2 Tbsp)
,
Coconut Milk (3/4 cup)
, and
Soy Sauce (1/2 Tbsp)
. Mix well until combined, continue stirring. Add in
Chopped Roasted Peanuts (2 Tbsp)
with a squeeze of
Lime (1/2)
. Mix well until combined and leave on low heat. If you find it getting too thick, add more coconut cream to thin it out.
Step 5
Over a hot pan, add more
Peanut Oil (2 Tbsp)
and place in the chicken. Sear the thighs well, you want some color and caramelization on them for maximum flavor. Keep turning the sides until cooked through which from start to finish should take around 10 minutes.
Step 6
To serve, into a bowl place in some
Cucumber (1)
and
Cherry Tomatoes (1 2/3 cups)
. 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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