Easy Thai Satay Chicken

INGREDIENTS

4 tbsp

coconut milk ((from a 400ml tin))

1 1/2 tbsp

creamy peanut butter

1 1/4 tbsp

packed light brown sugar

1 1/4 tbsp

Thai red curry paste

1 tbsp

Kecap Manis ((sweet soy sauce))

1 tbsp

fish sauce**

salt

skinless chicken thighs (, bone-in or out*)

2 tsp

Peanut oil for frying

1 1/3 cups

coconut milk ((all remaining milk from the tin))

1/4 cup

creamy peanut butter ((all natural preferable))

1 tbsp

fish sauce

1 tbsp

sweet soy sauce ((Kecap manis))

1 tbsp

packed brown sugar

1 tbsp

Thai red curry paste

1/2 tbsp

Tamarind puree ((optional))

salt

1 tsp

minced garlic

1 tbsp

freshly squeezed lime juice

Cilantro leaves to garnish

Lime wedges to garnish

Red chillies (, sliced to garnish)