Thai Chicken Skewers or Satay

marinated chicken skewers with peanut sauce for dipping

Ingredients

Ingredients

Chicken Marinade:

• 3 lbs chicken, cut roughly into 2-3 inch chunks (think for a skewer)
• 1 can, full fat cocunut milk (divided, only half of it goes in the marinade)
• 3 tbsp curry powder
• 6 tsp red curry paste
• 3 tsp white sugar
• 4 tsp salt
• 3 tsp black pepper

Thai Peanut Sauce:

• 3 tbsp red curry paste
• 3/4 cup good peanut butter (natural is best but any works)
• 1/3 cup white sugar
• 3 tsp soy sauce
• 2 tsp salt
• 3 tbsp cider vinegar (other vinegars can be substituted)
• minimal water only if needed

Optional Toppings:

• finely chopped peanuts (to sprinkle over the sauce and skewers)
• lime juice (wedges add to the astetic if served with it)

Instructions

1. Mix everything in marinade section together well, place in fridge and let marinade for a mininum of 1 hour. This can be done overnight too.
2. Mix everything in the sauce list together in a small sauce pan and bring to simmer. Turn off heat or to warm and keep warm until chicken is done. Do NOT judge thickness of sauce until it has cooled a bit to slightly above room temperature. If too thick, add a smidge of water.
3. If grilling (option 1), grill the skewers as normal and serve. If pan frying (option 2), use shorter, asian skewers and pan fry them on both sides until browned and cooked.
4. Serve skewers whole with peanut sauce on side. Peanut sauce should be slightly thick.