Satay skewers recipe from Belfast chef is the ultimate weekend Thai fakeaway treat

This recipe is simple and easy to follow and can be whipped up at home in minutes

View 2 Images

Whether you're watching the pennies in January so not splashing out on a takeaway treat or just want to try a fakeaway at home then this recipe is sure to hit the spot.

Belfast's Undercover Chef has done it again with his tasty fakeaway at home recipe for Thai chicken skewers with peanut satay sauce.

This recipe is simple and easy to follow and can be whipped up at home in minutes. The skewers will be even tastier if you whip up the marinade and leave it overnight but you don't have to.

Marinade:

4 chicken breasts cut into 2cm chunks

1 tbsp curry powder

1 tsp white sugar

2 tsp red curry paste

1 tsp salt

Thai Peanut Sauce:

2 tbsp red curry paste

180g smooth peanut butter

50g white sugar

2 tsp dark soy sauce

1 tsp salt

2 tbsp cider vinegar

180ml water

Skewers Method:

1. Mix together the chicken and Marinade with 50mls of coconut milk, then set aside for at least 20 minutes, or overnight as the flavours will infuse better.
2. Thread onto skewers.
3. Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
4. Cook skewers in batches for 3 minutes on each side until golden.

View 2 Images

Peanut Sauce Method

1. Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
2. Stir to combine then simmer, stirring occasionally for 5 minutes.
3. Adjust consistency with water if required - it should be a pourable but thickish sauce.
4. Cover with a lid and keep warm while cooking skewers.
5. Serve with crushed peanuts and a squeeze of fresh lime.

The Belfast Undercover chef recommends that this dish works very with a simple fried rice or Asian greens. You can find more of his delicious recipes via his Instagram account.