Chicken Satay with Peanut Sauce

4 portions
  • 4 garlic cloves
  • 10 to 12 fresh cilantro stems and leaves attached, well washed
  • 5 tablespoons honey
  • 4 tablespoons Thai red curry paste
  • 1 cup coconut milk
  • 4 tablespoons soy sauce
  • 1/2 cup water
  • 1 pound chicken breast cut into 1/4-inch thick strips
  • 3 tablespoons peanut oil
  • 1/2 cup roasted peanuts, finely chopped
  • Salt to taste
  • Wooden skewers soaked in hot water
  • Combine the garlic, cilantro, honey, red curry, coconut milk, soy sauce and water in a sauce pan set over medium heat, bring to a boil and reduce to a simmer. Cook for 5 minutes, remove from the heat and cool completely. Divide the sauce in two, put half in a dish large enough to hold the chicken and set the second half aside to be used later as the dipping sauce.

  • The chicken should be sliced lengthwise into strips, threaded on the presoaked skewers and placed into the first dish of sauce. Refrigerate and marinate the chicken overnight.

  • When ready to cook, heat a 12-inch cast iron skillet over medium heat and add the peanut oil. Before the oil begins to smoke, pan fry the skewered chicken in batches.

  • While the chicken is cooking put the reserved sauce into a small sauce pan and return quickly to the boil, reduce to a simmer and add the chopped peanuts. Let cook for 5 minutes and then remove from the heat. Serve warm.

  • When the skewers are completely cooked serve with peanut sauce in a small dipping bowl.

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