About the Recipe
Ingredients
1⁄3 cup coconut milk
3 tablespoons soy sauce
1 tablespoon red curry paste
1 tablespoon fish sauce
1 tablespoon brown sugar
4 cloves garlic, minced
2 teaspoons curry powder
1⁄2 teaspoon salt
1⁄4 teaspoon white pepper
2 lbs boneless skinless chicken, cut into 1-inch strips (thighs, breasts, tenders, etc.)
16 skewers
Peanut Sauce
1⁄2 cup peanut butter
1⁄4 cup coconut milk
2 tablespoons brown sugar
1 tablespoon red curry paste
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon lime juice
For Serving
Chopped roasted peanuts
Sliced red chilis
Lime wedges
Cilantro leaves
Preparation
Step 1
Marinate the chicken: In a large bowl, mix the coconut milk, soy sauce, red curry paste, fish sauce, brown sugar, garlic, curry powder, salt, and pepper until smooth. Add the chicken and toss to coat. Cover and refrigerate for at least 1 hour, or up to overnight.
Step 2
Make the peanut sauce: In a medium saucepan, combine the peanut butter, coconut milk, brown sugar, curry paste, soy sauce, fish sauce, and lime juice. Whisk until smooth and bring to a simmer over medium heat, stirring frequently for 5 minutes until thickened. Remove from the heat and set aside.
Step 3
Cook the skewers: Preheat the grill or grill pan over medium-high heat. Thread the marinated chicken onto the skewers. Discard the marinade.
Step 4
Grill the chicken skewers for 3-4 minutes per side, until lightly charred and cooked through. If using a grill pan, add 1-2 tablespoons of oil to keep them from sticking.
Step 5
Serve the chicken satay skewers with the warm peanut sauce for dipping. Garnish with chopped peanuts, chilis, lime wedges and cilantro. Enjoy!
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