Golden Chicken Satay with a Warm Thai Peanut Sauce

Coconut milk works double duty in this recipe. It tenderizes the meat for Golden Chicken Satay with a Warm Thai Peanut Sauce and builds the base of the dip. A single 14 oz (400 g) can splits its contents between the marinade and the sauce. The recipe yields 13 to 16 bamboo skewers.

The meat and marinade

Start with 1.2 lb (600 g) of boneless skinless chicken thighs. Thigh meat makes the juiciest skewers. You can also use chicken breast, chicken tenderloin, or cuts of beef and pork with visible fat. Cut the meat into 0.8-inch (2 cm) pieces.

The marinade relies on red curry paste as a background ingredient. It seasons the chicken without taking over. Mix the meat in a bowl with the curry paste, curry powder, white sugar, kosher salt, and a quarter cup of the coconut milk.

Give the meat at least 20 minutes to absorb the liquids. You can also cover the bowl and leave it overnight in the refrigerator.

The bamboo skewers

Western skewers are often long. Asian chicken satay skewers are typically shorter so they fit easily into standard skillets. This recipe calls for 6.5-inch (16 cm) bamboo sticks. You only need to soak the wood in water for two hours if you plan to cook the meat over hot charcoal.

Push four to five pieces of the marinated chicken onto each stick.

Cooking the chicken

Heat a little oil in a wide nonstick skillet over medium high heat. Cook the skewers in batches so the pan stays hot. The meat needs about three minutes on each side. The chicken is ready when the outside turns golden brown.

The peanut sauce

Pour the rest of the coconut milk into a saucepan over medium low heat. Add smooth natural peanut butter. Natural varieties contain only peanuts. They give the sauce a thin texture and a strong roasted peanut taste.

Standard grocery store peanut butter contains sugar and additives that yield a thicker sauce with a weaker peanut flavor. Avoid diluting the sauce with too much water if you use a conventional brand. Adding extra liquid to thin out the consistency will severely weaken the flavor.

Whole nuts offer a simple alternative to natural peanut butter. Process one cup of unroasted, salt-free peanuts with half a cup of coconut milk until the paste is completely smooth.

Mix in the white sugar, red curry paste, water, and kosher salt. Remember to halve the required amount if you are substituting fine table salt. Next, add the dark soy sauce to provide seasoning and deepen the visual color of the dip. You can use light soy sauce or everyday soy sauce instead, though the finished liquid will have a much lighter color.

Pour in cider vinegar to balance the sweet ingredients. Plain white vinegar is a direct substitute. Lime juice or rice vinegar will work if necessary, but they alter the traditional taste.

Simmer the mixture for five minutes. Stir it occasionally. Splash in a little water at the end until the sauce is thick but still pourable. Cover the saucepan with a lid to keep the dip warm.

Plating the meal

Stack the hot skewers on a large serving plate. Dust the meat with chopped peanuts. Add lime wedges, Cilantro leaves and sliced red chili over the top.

Serve the peanut dip on the side in its own bowl. You can stir a spoonful of chopped peanuts directly into the sauce for extra crunch. This recipe makes a generous amount of dip. Most people only eat about one third of the batch during a single meal.

Accompany the skewers with your choice of jasmine rice, coconut rice, or a side of Thai-style fried rice. Dunk the chicken pieces directly into the warm sauce as you eat.

Storing leftovers

The leftover peanut sauce keeps well. Store it in a sealed container in the refrigerator for up to one week. You can also freeze the sauce for longer storage.