Chicken Satay with Peanut Sauce
This simple, savory snack originated in Indonesia. The meat is sliced very thin so it cooks quickly over an open flame.
Serves: 4Hands-on: 20 minutesTotal: 3 hours 20 minutesDifficulty: Medium
- 1¼ cup coconut milk, divided
- 2 Tbsp. chopped cilantro
- ½ tsp. curry powder
- ½ tsp. ground turmeric
- 2 tsp. plus 1 Tbsp. sugar, divided
- 1½ tsp. fish sauce
- 4 Tbsp. vegetable oil, divided
- 8 oz. boneless, skinless chicken breast, cut into 8 thin strips
- ½ cup chopped peanuts, divided
- 1 Tbsp. red curry paste
- ½ tsp. salt
- 1 Tbsp. lime juice
- In a large bowl or zip-top plastic bag, combine ¼ cup coconut milk, cilantro, curry powder, turmeric, 2 teaspoons sugar, fish sauce, and 2 tablespoons oil . Add chicken and stir to coat. Marinate in refrigerator for at least 3 hours.
- Soak 8 bamboo skewers in water for 1 hour to prevent the skewers from burning. Preheat grill.
- Heat 2 tablespoons oil in a medium saucepan over medium heat. Add ⅓ cup peanuts, 1 tablespoon sugar, and curry paste and sauté until fragrant, about 15 seconds. Add 1 cup coconut milk and salt. Increase heat to medium-high and bring to a boil. Boil for 3 minutes or until the sauce thickens slightly. Remove from heat, stir in lime juice, and cover to keep hot.
- Slide each slice of marinated chicken onto a bamboo skewer. Grill the skewered chicken until done and still moist, about 1½ minutes on each side. Serve hot with remaining peanuts and peanut sauce for dipping.