Easy Chicken Satay With Peanut Sauce

Step 1: To make the marinade combine the curry paste, curry powder, pepper, salt, sugar, garlic powder and coconut milk in a medium bowl.

Step 2: Slice the chicken against the grain into 2-inch inch square tiles about 1/4-inch thick. Add to the marinade and massage coat it evenly. You can cook immediately or marinade overnight for better flavor and tenderness.

Step 3: Thread the chicken onto the bamboo skewers, leaving 2 inches at bottom of each skewer.

Step 4: Heat a grill or griddle to high and preheat for at least 5 minutes. Rub a little oil on the grill or spray with pan spray to prevent sticking. Grill the chicken for about 3 to 5 minutes on the first side or until it is a nice brown. Flip and cook for another 3 to 5 minutes until just cooked through. Serve with peanut sauce.

For Sauce Directions

Step 5: Heat the oil in a small saucepan over high heat. When hot, stir-fry the curry paste for about a minute or until very fragrant and thick.

Step 6: Stir in the coconut milk and bring it to a boil; cook for 2 minutes while constantly stirring. Do not let it boil over.

Step 7: Add the peanut butter, stirring constantly, until the sauce begins to thicken and come together, about 2 to 3 minutes.

Step 8: Reduce the heat to a simmer and add the fish sauce, rice vinegar and sugar. Cook the sauce for 1 minute more, then remove it from the heat.

Step 9: (If an oily film rises to the top; skim it off or stir it in.)