Air Fryer Thai Chicken Satay Skewers

Skewers

• 2 cloves Garlic
• 200 ml Coconut milk
• 2 tsp Curry powder
• 2 tsp Ground coriander
• 1 tbsp Soy sauce
• 600 g Chicken thighs, boneless and skinless

Peanut sauce and serving

• 120 g Smooth peanut butter
• 2 tbsp Soy sauce
• 1 Lime
• 2 tsp Brown sugar
• 1 medium Cucumber

1. Crush the garlic to a paste. In a mixing bowl, whisk together the coconut milk, curry powder, ground coriander and soy sauce.
2. Cut the chicken into long strips and coat well in the marinade. Cover and refrigerate for 20 minutes.
3. Thread the chicken on skewers, leaving a little space between pieces for airflow. Heat the air fryer to 200°C (390°F).
4. Air fry the skewers for 10 to 12 minutes, turning halfway, until lightly charred at the edges and cooked through. If your air fryer is small, cook in batches to avoid overcrowding.
5. Meanwhile, make the sauce: whisk the smooth peanut butter with the soy sauce, brown sugar, and the lime juice until glossy. If it seems very thick, whisk in a little more lime juice until it is dippable.
6. Slice the cucumber and serve alongside the hot satay skewers with the peanut sauce for dipping. Finish with a final squeeze of lime if you like.

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