Let’s see Ingredients
[row style=”collapse” width=”full-width”] [col span=”6″]Chicken marinade
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150ml of coconut cream
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2 tbs of soy sauce gluten free
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3 tbs of oyster sauce gluten free
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2 tbs of yellow curry powder
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1 tsp of turmeric powder
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2 tbsp of sugar
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500g of chicken thighs slice in cube
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1 tbs of coriander seed (cracked)
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1 tbs of white pepper powder
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Peanut Sauce
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300ml of coconut cream
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2 tbs of canola oil
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100g of peanut crush
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30g of Massaman curry paste
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20g of red curry paste
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100 of soft palm sugar
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3 tbs of tamarind paste
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1 tbs of honey
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4 tbs of peanut butter
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How to
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Preheat canola oil whisk together with both curry paste in low heat then pour coconut cream until boil. Add put palm sugar and peanut butter.
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Heat up the sauce until both palm sugar and peanut butter blend with coconut cream. Then add honey, crushed peanut and tamarind sauce, whisk 2-3 tablespoons of water until desired consistency is reached.
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Set the sauce aside. Serve on top or side with chicken skewer.
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