Thai Chicken Satay

Method

1. 01

   Step 1

   Mix chicken with 150 ml coconut milk, curry powder, turmeric, fish sauce, sugar and oil; refrigerate for at least 30 minutes.

2. 02

   Step 2

   Thread chicken loosely onto metal skewers; soak wooden skewers before use.

3. 03

   Step 3

   For sauce, simmer peanut butter, remaining coconut milk, curry paste, tamarind, sauce sugar and soy sauce for 5 minutes, stirring; add water to loosen if needed.

4. 04

   Step 4

   Grill chicken under medium-high heat or in a grill pan for 10–14 minutes, turning often, until it reaches 74°C.

5. 05

   Step 5

   Serve chicken with the warm peanut sauce; discard all marinade that touched raw chicken.