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Chicken Satay Skewers

Thai inspired chicken satay skewers with lots of sauce!

COOK TIME: 20 minutes

Serves 4

Function: Air Fry

Ingredients:

500g Skinless and boneless Chicken Thighs

125g Peanut Butter

75g Red Thai Curry Paste

2 tbsp Soy Sauce

400ml Coconut Milk (full fat)

3 tbsp Chopped Coriander

NOTE: If you watch the video you will see that i used 50ml of the coconut milk in the rice i made to go alongside and didn't use the full remaining 350ml as i was making this for 3 people. Depending on how thick you like your satay sauce, add in the amount of coconut milk to suit you. If you use the full amount you will get lots of sauce for 4 people. It does thicken as you heat it and you can always add extra coconut milk at this stage. You can always add but not take away

Recipe Video link - https://youtu.be/aTdvsYME_6w

Method:

1. Mix together the peanut butter, soy sauce, Thai curry paste and 50ml of Coconut Milk in a bowl

2. Put two thirds of this marinade into another bowl with 200ml of coconut milk (see note in the ingredients section above) - you will be heating this later in the Ninja pot

3. Cut the chicken into bite sized pieces that will fit well into skewers. Add them to the one third of satay sauce and stir to coat them fully

4. Thread the chicken onto the skewers making as many as you would like (i use an air fryer skewer set from Amazon and it is linked on my accessories page). Put the skewers into the stand and lower it into the Ninja pot and close the lid. 'Air Fry' non 190°C/370°F for 16-18 minutes - check it's cooked to a safe temperature with a meat thermometer

5. Lift out the skewer stand and pour the sauce into the Ninja pot and heat using 'Sear/Sauté'. Add extra coconut milk as needed to get the sauce to the right consistency for you. It will thicken as it gets warm. Stir through the chopped coriander

6. Serve the skewers with the sauce for dipping or as a full meal with rice and the satay sauce poured over the top

Enjoy,

Susannah