Chicken Satay with Peanut Dipping Sauce

Ingredients

• 2 pounds boneless chicken, breast or thighs
• 1 cup coconut milk, full fat
• ⅛ cup soy sauce
• 2 tablespoon red curry paste
• 1 tablespoon fish sauce
• 1 teaspoon yellow curry powder
• 1 teaspoon turmeric
• 1 teaspoon granulated garlic
• 1 teaspoon ground ginger
• ¼ cup lime juice, from 1 lime
• 12 bamboo skewers, soaked in water for 30 minutes

Peanut Dipping Sauce:

• ¾ cup coconut milk
• ½ cup peanut butter
• ½ cup brown sugar
• 1 tablespoon red curry paste
• 1 tablespoon chili garlic sauce
• ¼ cup lime juice, from 1 lime

Instructions

1. Start off by cubing the chicken into about 2 inch cubes. You can also cut the chicken into long 2 inch wide strips if preferred.
2. In a mixing bowl, add in coconut milk, soy sauce, red curry paste, yellow curry powder, turmeric, fish sauce, garlic, ginger and lime juice. Stir until all is well incorporated. Add in chicken and refrigerate for a minimum of 1 hour. 4-12 hours is even better.
3. Skewer the chicken so that there is a small 1/8'' gap between the pieces.
4. Grill the chicken on medium high heat until the exterior darkens and browns and chicken has firmed up. Baste with butter occasionally if desired. The internal finished temperature should be 165 degrees.
5. Garnish with the cilantro and a drizzle of peanut sauce and enjoy!

Peanut Dipping Sauce:

1. In a bowl, combine coconut milk, peanut butter, brown sugar, red curry paste, chili garlic sauce and lime juice. Whisk until smooth, If you want the sauce a little thinner, add in 1/4 cup water. The thickness will be determined off of the coconut milk you use. The full fat coconut milk is much thicker. Will last for up to a week in an airtight container in the fridge.