Satay Chicken with Thai Peanut Sauce


  • Chicken:
    • 1 pound skinless, boneless chicken thighs, cut into small pieces
    • 1 clove garlic, minced
    • 2 teaspoons minced fresh ginger root
    • 1 tablespoon fish sauce
  • Peanut Sauce:
    • 1 13.5 oz can of full-fat coconut milk
    • 2 oz (approximately 1/4 cup) of Thai red curry paste
    • 3/4 cup creamy peanut butter (preferably without sugar, but you can also just put less sugar in)
    • 1/2 tablespoon salt
    • 3/4 cup sugar
    • 2 tablespoons apple cider vinegar or white vinegar
    • 1/2 cup water
  1. Toss chicken, garlic, ginger, and fish sauce in a bowl until the chicken is coated in the marinade. Cover, and marinate for 1 hour.
  2. While the chicken is marinating, make the peanut sauce.
  3. Mix all of the ingredients in a medium heavy-bottomed pot and bring to a very gentle boil over medium-low heat, whisking constantly.
  4. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
  5. Take the pot off the heat, and let it cool.
  6. If you have a grill, put the chicken on skewers and grill on medium heat for 4-6 minutes a side. Otherwise, broil the chicken in a pan for about 25 minutes.
  7. Serve the chicken with the peanut sauce. You can freeze extra peanut sauce for another day.

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