Chicken Satay

Recipe by Jean-Georges Vongerichten. The Ultimate chicken satay

• Ready In: 30 mins
• Serves: 6

Ingredients

• Peanut Sauce

• 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

• Spice Paste

• 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

Directions

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.