Recipe: Chicken Satay Sticks with a Salad

Satay sticks are perfect for both finger food at parties or even perhaps an entree or main at a dinner party. The servings can be adjusted through more chicken being purchased, hence this is a very flexible recipe !
Serving for 4 (16 sticks)
Preparation - 4 hours marinating; 30 minutes soaking
Cooking Time - 10 minutes

Ingredients
- 800 gram chicken thigh fillet, cut in small strips
- 1 cup coconut milk
- 1 cup coconut cream
- 1 tablespoon sugar
- 1 tablespoon brown sugar
- 1/2 cup fish sauce
- 3 tablespoon red curry paste
- 2 tablespoon yellow curry powder
- 1 cup roasted peanuts
- 2 limes (juiced)
- Coriander (optional) (leaves must be finely chopped)        

Steps
1. Combine the chicken, coconut milk, half the fish sauce, curry powder, sugar and coriander in a large bowl.
2. Marinate in the fridge for a minimum of 4 hours, or overnight if available.
3. Soak 16 wooden skewers in cold water for 30 minutes, then thread the marinated chicken pieces on the end of the skewers.
4. Preheat pan/barbecue flat plate, turning skewers until chicken is cooked and brown (6-8 minutes).
5. Mix remaining ingredients in a food processor and pulse into constituents are smooth. Transfer to a medium-heated pan, and cook and stir for 3 minutes.
6. Serve satay sticks with peanut sauce

To complement this traditional Thai dish, a salad is perfect to a more crunchy and vegetable based dish. Chicken Satay goes with many combinations of salads  whether it be Rocket Salad or a regular salad with a Olive Oil and Vinegar dressing. Aligning with healthy menus, a more in-depth salad recipe will be updated later in the blog, with very flexible ingredients. Also, salads are refreshing and can go with almost any dish. From my experiences with Thai food, the constituents of the dishes revolve around vegetables, so adding a salad can only benefit the dish.