Thai Chicken with Creamy Peanut Sauce

Marinade

• 400 g coconut milk or coconut cream
• Bamboo skewers (short skewers work best)
• 1 tsp Sally-Ann Creed® Erythritol
• ±500 g boneless, skinless chicken thighs
• 1 Tbsp curry powder
• 2 tsp red curry paste
• A crack or two of Sally-Ann Creed® Himalayan Salt

Peanut Sauce

• 2 Tbsp red curry paste
• 2 tsp soy sauce or coconut aminos
• ¾ cup Sally-Ann Creed® Peanut butter
• ¼ cup Sally-Ann Creed® Erythritol
• A crack or two of Sally-Ann Creed® Himalayan Salt
• 2 Tbsp Sally-Ann Creed® Apple Cider Vinegar
• ¾ cup water

To Serve

• 2 Tbsp peanuts, finely chopped
• Fresh coriander, chopped
• Lime wedges (optional)
• Sliced red chilli (optional)
• Sally-Ann Creed® Coconut Oil, for cooking
  

1. In a bowl, combine the chicken with the marinade ingredients and ¼ cup of the coconut milk or cream. Mix well to coat. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavour.
2. Thread the marinated chicken onto the skewers (either whole strips or chopped pieces).
3. Heat 1–2 tablespoons of Sally-Ann Creed® Coconut Oil in a large non-stick pan over medium heat.
4. Cook the skewers for 3–5 minutes per side, or until golden and cooked through.

Thai Peanut Sauce

1. Pour the remaining coconut milk or cream into a small pot. Add all the peanut sauce ingredients and stir to combine.
2. Simmer over medium to low heat for about 5 minutes, stirring occasionally, until smooth and slightly thickened.
3. Adjust the consistency by adding a little more coconut milk or water if needed. Cover and keep warm while the skewers finish cooking.

Serving

1. Sprinkle the skewers with chopped peanuts, fresh coriander, and sliced chilli if desired.
2. Serve with the warm peanut sauce on the side for dipping, or drizzle generously over the chicken.
3. Add a side of vegetables or your favourite grain.