Thai Baked Chicken Satay Recipe With Thai Peanut Sauce

One of the most popular Asian appetizers, Thai Baked Chicken Satay Recipe, our version is a baked one.   Chicken breasts, Coconut milk, Fish sauce, Brown Sugar (Demerara Sugar), Thai Red Curry Paste, Salt, Coconut milk, Peanut Butter, Fish sauce, Brown Sugar (Demerara Sugar), Thai Red Curry Paste, Garlic, Green Chilli, Lemon juice   800 grams Chicken breasts , boneless For marination 1/4 cup Coconut milk , unsweetened 1 tablespoon Fish sauce 1 tablespoon Brown Sugar (Demerara Sugar) 1 tablespoon Thai Red Curry Paste 1-1/2 teaspoon Salt For the Peanut Satay Sauce 1/2 cup Coconut milk 1/4 cup Peanut Butter 1 tablespoon Fish sauce 1 tablespoon Brown Sugar (Demerara Sugar) 1 tablespoon Thai Red Curry Paste 1 teaspoons Garlic , pounded Green Chilli , pounded 1 tablespoon Lemon juice     30   20     To begin making the Thai Baked Chicken Satay Recipe With Thai Peanut Sauce , we will first make the chicken satay. Thoroughly wash and clean the chicken, cut it lengthwise into 2 inch thick strips. Set aside. To make the marinade in a bowl, combine coconut milk, fish sauce, brown sugar, Thai red curry paste and salt. Mix well and add the chicken pieces to marinate them for about 30 minutes. Preheat the oven to 180 degree Celsius.Wash the skewers well, wipe them dry and thread 1-2 pieces of chicken strips lengthwise onto each skewer. Arrange the skewers on a baking tray lined with silver foil .Bake them for about 20-30 minutes. Remove from the oven and broil on direct flame for about 5 minutes for the smoky-roasted flavour.