Step 1

In a large bowl, add the peanut butter, Thai red curry paste, soy sauce, and 50ml of the coconut milk. Beat until smooth.

Step 2

Transfer two thirds of it into a saucepan, add the remaining coconut milk and mix well.

Step 3

Cut the chicken into bite sized pieces, then add it into the bowl of the remaining marinade and mix until it’s completely coated.

Step 4

Thread the marinated chicken onto 4 skewers.

Step 5

Heat some oil in a large pan, cook the chicken over a medium heat until they are golden brown all over and cooked through.

Step 6

Heat up the sauce, taste for seasoning, then add the chopped parsley and stir well.

Step 7

Plate up the chicken skewers with rice, then pour over the satay sauce.