Chicken Satay

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1/2 teaspoon peanut oil
• 1 teaspoon red curry paste
• 1 teaspoon sugar
• 1/2 cup coconut milk
• 1/2 cup coarsely chopped roasted peanuts
• 1 teaspoon soy sauce
• 4 tablespoons finely chopped shallots
• 3 tablespoons ground roasted peanuts
• 1 tablespoon coriander seed, toasted and ground
• 1 teaspoon cumin seed, toasted and ground
• 1/2 cup coconut milk
• 1 teaspoon turmeric
• 1 tablespoon condensed milk
• 1 tablespoon palm sugar (or light brown sugar)
• 2 tablespoons thai fish sauce
• 1 tablespoon whiskey
• 1 pinch salt
• skewer
• 1 1/2 lbs boneless chicken breasts
• salt & freshly ground black pepper

Recipe

• 1 peanut sauce heat the oil in a saucepan, and sweat the curry and sugar until the sugar melts and starts to caramelize.
• 2 add the coconut milk, and bring to a boil.
• 3 stir in the peanuts, and season with soy sauce.
• 4 spice paste in a blender, purée the shallots, peanuts, coriander, and cumin into a paste, then add the remaining ingredients and blend until smooth.
• 5 skewers cut the chicken into strips 1 inch wide, 3 to 4 inches long, and at least 1/4 inch thick, and thread onto skewers.
• 6 coat the chicken with spice paste, and season with salt and pepper.
• 7 heat the grill to medium-high, and cook until lightly charred on one side, then turn to cook other side.
• 8 do not overcook, or the chicken will become rubbery.
• 9 serve with peanut sauce.