This delicious chicken satay with peanut sauce is a staple at our house. It’s a simple meal that packs a ton of flavor and it can be cooked in a pan, in the air fryer, or on the grill.
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1 can coconut milk, full fat
1 ½ pounds chicken thighs, cut into chunks
1 tablespoon curry powder
2 teaspoons Thai red curry paste
1 teaspoon sugar
½ teaspoon salt
2 tablespoons cooking oil
For the peanut sauce:
Remaining coconut milk
¼ cup creamy peanut butter
1 tablespoon apple cider vinegar
1 tablespoon sweet soy sauce
1 tablespoon brown sugar packed
1 tablespoon Thai red curry paste
1 pinch salt
For garnish: 2 tablespoons chopped peanuts, lime wedges, cilantro, sliced red chilis
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