Thai Satay Chicken (sa-te-kai)
PEANUT SAUCE INGREDIENTS:
One 13.5-ounce can of full-fat unsweetened coconut milk
2 Tbsp Spice Horizon Thai red curry powder
¾ cup unsweetened (natural) creamy peanut butter (the ones with natural peanut oil on top and no sugar added)
½ Tbsp Spice Horizon sea salt
¾ cup sugar
2 Tbsp apple cider or distilled white vinegar (for this recipe, do not use rice or balsamic vinegar)
½ cup water
CHICKEN MARINADE INGREDIENTS:
1 pound skinless, boneless chicken breast halves, cut into strips
12 wooden bamboo skewers (soaked in water for 30 minutes)
½ cup can coconut milk
1 lime, juiced
2 slices ginger, diced
2 cloves garlic, minced
1 ½ tsp ground Spice Horizon coriander
1 tsp Spice Horizon Thai red curry powder
1 tsp fish sauce (optional)
½ tsp Spice Horizon chili oil
DIRECTIONS:
Place peanut sauce ingredients into a heavy thick-bottomed pot and bring to a gentle boil over medium heat, whisking constantly.
Simmer an additional 3–5 minutes over low heat. Stirring constantly, preventing the mixture from scorching on the bottom of the pan.
Remove the pot from heat and let the peanut sauce cool down to room temperature.
Cut chicken breasts into strips and thread onto water soaked bamboo skewers.
Combine all chicken marinade ingredients, whisking together.
Place skewers of chicken into a casserole dish and pour marinade over chicken skewers. Cover and refrigerate from 30 minutes to 2 hours.
Preheat grill to high heat.
Rub olive oil onto grilling surface to keep chicken from tearing when turning the skewers.
Remove chicken skewers from marinade, shaking off excess marinade.
Place skewers on grilling surface and cook until done. Use tongs to turn the skewers as they will be very hot.
When finished grilling the chicken, serve skewers on a platter and place peanut-sauce in bowl or ramekin for hand-dipping.
Things you'll need for this recipe...
