Chicken Satay

• Peanut Sauce
• 1/2 teaspoon peanut oil
• 1 teaspoon red curry paste
• 1 teaspoon sugar
• 1/2 cup coconut milk
• 1/2 cup coarsely chopped roasted peanuts
• 1 teaspoon soy sauce
• Spice Paste
• 4 tablespoons finely chopped shallots
• 3 tablespoons ground roasted peanuts
• 1 tablespoon coriander seed, toasted and ground
• 1 teaspoon cumin seed, toasted and ground
• 1/2 cup coconut milk
• 1 teaspoon turmeric
• 1 tablespoon condensed milk
• 1 tablespoon palm sugar (or light brown sugar)
• 2 tablespoons Thai fish sauce
• 1 tablespoon whiskey
• 1 pinch salt
• skewer
• 1 1/2 lbs boneless chicken breasts
• salt & freshly ground black pepper

1. Peanut Sauce Heat the oil in a saucepan, and sweat the curry and sugar until the sugar melts and starts to caramelize.
2. Add the coconut milk, and bring to a boil.
3. Stir in the peanuts, and season with soy sauce.
4. Spice Paste In a blender, puree the shallots, peanuts, coriander, and cumin into a paste, then add the remaining ingredients and blend until smooth.
5. Skewers Cut the chicken into strips 1 inch wide, 3 to 4 inches long, and at least 1/4 inch thick, and thread onto skewers.
6. Coat the chicken with spice paste, and season with salt and pepper.
7. Heat the grill to medium-high, and cook until lightly charred on one side, then turn to cook other side.
8. Do not overcook, or the chicken will become rubbery.
9. Serve with peanut sauce.

peanut sauce, peanut oil, red curry, sugar, coconut milk, peanuts, soy sauce, shallots, ground roasted peanuts, coriander seed, cumin, coconut milk, turmeric, condensed milk, palm sugar, fish sauce, whiskey, salt, skewer, chicken breasts, salt

Taken from www.food.com/recipe/chicken-satay-92268 (may not work)