chicken satay with spicy peanut sauce

from Quick and Easy Thai:

marinade for chicken
1/2 c unsweetened coconut milk
1 tsp fish sauce
1 tsp brown sugar
1 tsp curry powder
1 pound boneless, skinless chicken breast


spicy peanut sauce:

3/4 c unsweetened coconut milk
1 tbspn massamun or red curry paste
2 tsp roasted chili paste (optional- i didn't use this cuz i'm a hot sauce weenie)
1/2 c chicken broth or water
1 tbspn fish sauce
1 tbspn palm sugar or brown sugar
1/4 c peanut butter
1 tbspn fresh squeezed lime juice

bamboo skewers, soaked in water at least 30 minutes



1. combine the coconut milk, fish sauce, brown sguar and curry powder in a large mixing bowl and stir well. cut breast meat lengthwise into 1/2 inch strips. add thte meat to the marinade and mix well. cover and refrgerate at least 30 minutes or overnight.

2. to prepare the peanut sauce bring the coconut milk to a gentle boil in a medium saucepan. add the curry paste and roasted chili paste and cook 4-5 minutes mashing and stirring occasionally to disolve them. add the chickn broth, fish sauce, palm sugar, peanut butter and lime juice and cook 1 minute more, sitrring well to make a smooth sauce. remove from ehat, transfer to a serving bowla nd set aside to cool. the sauce ban be served warm or at room temperature or cover and refrigerate reheating gently before serving.

3. threat meat onto t ips of bamboo skewers and cook on a light oiled, hot grill ( we didn't oil the grill), turning often until browned and cooked through about 6 minutes (or until they are done) eric did the grilling. serve with the peanut sauce.


** wow, this meal was also fantastic! the chicken is very flavorful and the dipping sauce is phenomenal. we also grilled some veggie kabobs with mushrooms, bell peppers, onion, tomatoe and zucchini. i just mixed up the veggies with olive oil, salt and pepper and it made for a great, healthy meal. yum!