<p>To make Thai-style satay, strips of chicken are marinated, then skewered and grilled on the BBQ or broiled in the oven. The skewers are served with homemade peanut sauce – but if you’ve ever felt overwhelmed by the number of herbs and spices needed for authentic Thai peanut sauce, here’s a simple (and equally delicious!) recipe to the rescue. Most of these ingredients you probably already have; the rest are available at most commercial grocery stores. Satay makes a great party food!</p>
1 cup Greek yogurt, plain (unsweetened)
1 tsp. grated ginger
1 tsp. garlic, minced
1 Tb. curry powder
1.5 lbs boneless, skinless chicken breast
1 Tb. Canola oil
1 cup fresh cilantro, roughly chopped
1 can (13.5-oz.) unsweetened coconut milk
2 oz. (approx. 1/4 cup) Thai red curry paste*
3/4 cup natural creamy peanut butter (just peanuts and oil – no added sweeteners or emulsifiers)
1/2 tablespoon salt
3/4 cup white sugar
2 tablespoons apple cider vinegar (or white vinegar)
1/2 cup water
*Notes on Thai red curry paste: It’s not supposed to be super spicy! A personal favorite is Maesri brand red curry paste, or if you prefer a hotter flavor use Mae Ploy brand. Massaman curry paste is even milder, but still flavorful.
Cut chicken breast into strips. Mix together the yogurt, ginger, garlic, and curry powder in a shallow bowl. Place the chicken strips in the mixture and gently toss until coated. Cover and allow the chicken to marinate in the refrigerator for at least 30 minutes and up to 2 hours.
Thirty minutes before cooking, take 20 wooden skewers and cover them with water. Allow to soak for 30 minutes. Soaking the skewers prevents them from burning in the oven.
Preheat oven to 350 degrees F. Thread chicken strips onto skewers. Lightly brush a Swiss Diamond double-burner grill pan with Canola oil, if desired, and lay the chicken skewers evenly on top.
Place in the oven for 10 to 15 minutes, or until chicken is cooked through.
While chicken is cooking, put all ingredients for the Peanut Sauce into a Swiss Diamond saute pan and bring to a gentle boil over medium heat, whisking constantly.
Let the mixture simmer for 3-5 minutes over low heat; whisk frequently.
Remove sauce from heat and allow to cool before serving.
Serve chicken satay skewers with peanut sauce for dipping. Garnish with fresh cilantro.