Michelin Star Chef Brad Carters’ Thai Chicken Satay

Michelin Star chef @chefbradcarter is back at it again with this absolute beauty of a recipe! Packed with protein and healthy fats – give the takeaway a miss this weekend and cook this delicious and vibrant Thai dinner instead!Ingredients

For The Chicken Marinade:

• 4 tablespoons coconut milk (from 400ml tin)
• 1 1/2 tablespoons TPW Almond Butter
• 1 1/4 tbsp Thai red curry paste
• 1 tbsp Kecap Manis (sweet soy sauce)
• 1 tbsp fish sauce
• Pinch of salt
• 4 chicken thighs, bone-in
• 2 tsp TPW Coconut Oil for frying

For the Peanut Sauce:
330ml coconut milk (all remaining milk from the tin)
65g TPW Almond Butter
1 tbsp fish sauce
1 tbsp sweet soy sauce (Kecap manis)
1 tbsp Thai red curry paste
1/2 tbsp Tamarind puree (optional)
Pinch of salt
1 teaspoon minced garlic
1-2 tbsp freshly squeezed lime juice

2 tbsp TPW Natural Almonds to garnish
Coriander leaves to garnish
Lime wedges to garnish
Cucumber juilienne, for garnish
Red chillies, sliced to garnish

Method

1. For the chicken marinade, mix together the coconut milk, peanut butter, curry paste, sauces and salt in a large, shallow bowl until well combined and creamy. Add in the chicken, turning to coat completely with the marinade. Allow to marinade for at least 10 minutes to half an hour in the refrigerator.
   Set up smoker for hot smoking (110c-130c).
2. Smoke the chicken over coals & wood for around 20-25 minutes until it reads 65c on a temperature probe, placed in the thickest part.
3. While the chicken is smoking, combine all Peanut Sauce ingredients into a saucepan except for the lime juice. Bring to a boil, reduce heat and allow to simmer until combined and thickened (about 5-6 minutes). Once thick, take off heat and stir in the lime juice (start with 1 tablespoon and adjust accordingly to suit your tastes).
4. Set up the smoker to a grill/bbq, then colour the chicken on the skin side to add some char & flavour, put the chicken into the pan of sauce & nap over the top.
5. Garnish with TPW almonds, coriander, chillies & limes.
6. Serve the chicken with the peanut sauce: either pour it all into the pan with the chicken OR serve separately, check the consistency of the sauce & adjust with water if too thick.