Chicken Satay With Spicy Peanut Sauce (Gai Satay)

Submitted by hannahactually

"From Quick & Easy Thai by Nancie McDermott. A slightly different recipe than the other satays posted here. Can also be enjoyed with grilled tofu--or you can use chicken thighs instead of breasts. You'll need about 60 bamboo skewers, soaked in water for at least 30 minutes. Prep time does not include marinading time."

 

• Ready In: 45mins
• Ingredients: 13
• Serves: 6-8

ingredients

• Chicken marinade

• 1⁄2 cup unsweetened coconut milk
• 1 teaspoon fish sauce
• 1 teaspoon brown sugar
• 1 teaspoon curry powder
• 1 lb boneless skinless chicken breast

• Spicy Peanut Sauce

• 1⁄4 cup unsweetened coconut milk
• 1 tablespoon red curry paste
• 2 teaspoons roasted chili paste (optional)
• 1⁄2 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar or 1 tablespoon brown sugar
• 1⁄4 cup chunky peanut butter
• 1 tablespoon lime juice

directions

1. Combine coconut milk, fish sauce, brown sugar, and curry powder in large mixing bowl and stir well. Cut chicken thighs into generous, bite-sized chunks, and cut breast meat lengthwise into 1/2-inch strips. Add meat to the marinade and mix well. Cover and refrigerate anywhere from 30 minutes to overnight.
2. To make peanut sauce, bring coconut milk to a gentle boil in a medium saucepan over medium-high heat. Add curry paste and roasted chili paste (optional) and cook 4-5 min., mashing and stirring occasionally to dissolve them. Add chicken broth, fish sauce, palm sugar, peanut butter, and lime juice and cook 1 more minute, stirring well to make a smooth sauce. Remove from heat, transfer to small serving bowl, and set aside to cool. The sauce can be served warm or at room temperature. Alternatively, cover and refrigerate the sauce and reheat it gently just before serving it.
3. Thread meat onto tips of bamboo skewers, and cook on a lightly oiled, hot grill or under a broiler, turning often, until browned and cooked through, 4-6 minute Serve at once with peanut sauce.