Chicken Satay With Peanut Sauce

• 1 lb boneless skinless chicken breast
• 1/2 cup coconut milk
• 1 tablespoon fish sauce
• 2 teaspoons red curry paste
• 1 teaspoon palm sugar or 1 teaspoon brown sugar
• 1 tablespoon chopped cilantro
• 1/2 teaspoon ground turmeric
• salt & freshly ground black pepper
• bamboo skewer, soaked in cold water

1. In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips and pound it to flatten it. Add the chicken to marinade. Turn chicken to coat, cover and refrigerate at least one hour.
2. Thread each chicken strip onto a skewer. Grill for 7 minutes or until done, turning once. Serve with the peanut sauce.
3. Peanut Sauce.
4. 1 cup coconut milk
5. 3 tablespoons red curry paste
6. 1/2 cup chunky peanut butter
7. 1/2 cup chicken stock
8. 1/4 cup palm sugar or brown sugar
9. 2 tablespoons fresh lime juice
10. 1 teaspoon salt
11. Instructions
12. Put coconut milk in a small saucepan and bring to a boil. Whisk in curry pate until dissolved. Whisk in the peanut butter, chicken stock and sugar. Reduce heat and simmer until smooth, stirring constantly, about 5 minutes. Remove from heat and add lime juice and salt. Set aside to cool to room temperature.

chicken breast, coconut milk, fish sauce, red curry, palm sugar, cilantro, ground turmeric, salt, bamboo skewer

Taken from www.food.com/recipe/chicken-satay-with-peanut-sauce-127222 (may not work)