Satay chicken legs with peanut sauce
Ingredients:
– 10 large chicken drumsticks (approximately 1.5kg / 3lb)
– 1 small can of coconut milk (270ml / 9oz)
– 1/4 cup Thai red curry paste
– 1 tablespoon curry powder
– 2 tablespoons oil
– 1 teaspoon salt
– 1 teaspoon white sugar
For the peanut sauce:
– Remaining coconut milk from the can (approximately 3/4 cup)
– 1/2 cup natural peanut butter
– 1 tablespoon Thai red curry paste
– 1/2 cup milk
– 1 tablespoon apple cider vinegar
– 1 teaspoon dark soy sauce
– Salt to taste
Instructions:
1. Preheat the oven to 200°C (390°F).
2. Make 3 slashes into the flesh of each drumstick.
3. In a bowl, mix together the coconut milk, Thai red curry paste, curry powder, oil, salt, and sugar to make the marinade.
4. Toss the drumsticks in the marinade until coated, making sure to rub the marinade into the slashes.
5. Allow the drumsticks to marinate for 3 hours to overnight.
6. Place the drumsticks on a rack set on a baking tray and bake for 35 minutes.
7. Turn on the grill/broiler on high for a few minutes to char the chicken.
8. While the drumsticks are baking, make the peanut sauce by combining the remaining coconut milk, peanut butter, Thai red curry paste, milk, apple cider vinegar, soy sauce, and salt in a saucepan. Simmer on medium-low heat for 5 minutes.
9. Serve the drumsticks with the peanut sauce on the side for dunking.
Enjoy your Satay Chicken Legs with Peanut Sauce!
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