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Chicken Satay with Peanut Dipping Sauce

Marinated grilled chicken strips served with spicy peanut dipping sauce!
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Appetizers
Cuisine: Thai
Author: Deena McCallum

Ingredients

  • MARINADE
  • 1 lb. boneless, skinless chicken breast
  • 1/2 c. coconut milk
  • 1 T. fish sauce
  • 2 tsp. red curry paste
  • 1 tsp. brown sugar
  • 1 T. chopped cilantro
  • 1/2 tsp. ground turmeric
  • Salt and freshly ground black pepper
  • Bamboo skewers soaked in cold water
  • PEANUT DIPPING SAUCE :
  • 1 c. coconut milk
  • 1 T. red curry paste
  • 3/4 c. chunky peanut butter
  • 1/2 c. chicken stock
  • 1/4 c. brown sugar
  • 2 T. fresh lime juice
  • 1/2 tsp. salt

Instructions

  • MARINADE: In a bowl combine all the marinade ingredients except the chicken. Slice the chicken into long, 1 inch strips and pound to flatten it. Add the chicken to marinade. Turn chicken to coat, cover and refrigerate at least one hour. Thread each chicken strip onto a skewer. Grill for 7 minutes or until done, turning once. Serve with the peanut sauce
  • PEANUT DIPPING SAUCE: Put coconut milk in a small saucepan and bring to a boil. Whisk in curry paste until dissolved. Whisk in the peanut butter, chicken stock and sugar. Reduce heat and simmer until smooth, stirring constantly, about 5 minutes. Remove from heat and add lime juice and salt. Set aside to cool to room temperature.