← Nouns Cooking · Thai

Ingredients

• 600 g boneless chicken thighs, cut into 2–3 cm pieces
• 120 ml Coconut milk
• 1 tbsp Curry powder
• 2 tsp Thai red curry paste
• 1 tsp Sugar
• ¾ tsp Salt
• 1 tbsp oil, for brushing
• 250 ml Coconut milk
• 1½ tbsp Thai red curry paste
• 100 g smooth natural peanut butter
• 1½ tbsp Sugar
• 1 tsp Fish sauce
• 1 tbsp tamarind purée or vinegar
• 3 tbsp Water
• 2 tbsp roasted peanuts, chopped, to serve
• 60 ml White vinegar
• 50 g Sugar
• 60 ml Water
• 1 pinch Salt
• ½ Cucumber, quartered lengthways and thinly sliced
• 1 Shallot, thinly sliced
• 1 Red chilli, thinly sliced

Method

1. Mix the chicken with the coconut milk, curry powder, curry paste, sugar and salt. Cover and chill for at least 1 hour. Soak 16 bamboo skewers in water at the same time so they don’t burn.
2. For the relish, warm the vinegar, sugar, water and salt in a small pan for 1–2 minutes, just until the sugar dissolves. Cool, then pour over the cucumber, shallot and chilli.
3. For the sauce, simmer 4 tbsp of the coconut milk with the curry paste over medium heat for 1–2 minutes until fragrant. Whisk in the rest of the coconut milk, peanut butter, sugar, fish sauce, tamarind and water and simmer, stirring, for 3–4 min until thick and glossy. Keep warm.
4. Thread the chicken onto the skewers, packing the pieces snugly. Heat a grill, barbecue or griddle pan until very hot and brush the chicken with oil.
5. Cook for 3–4 min per side, until charred at the edges and cooked through (75°C / 165°F). Work in batches rather than crowding the pan.
6. Serve hot with the peanut sauce sprinkled with chopped peanuts, and the cucumber relish on the side.

Tips

• Contains peanuts. Curry powders are usually gluten-free, but check the label.
• The skewers also cook well under a hot oven grill for 10–12 minutes, turning once.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Rachel Cooks Thai Marion's Kitchen