Chicken Satay Skewers

Instructions

1. Step 1

   If using bamboo skewers, cover them with water and soak while preparing and marinating the chicken.

   Timer: 30 min (fixed)

   Cookware: skewers

2. Step 2

   Whisk ½ cup (120 ml) coconut milk with 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) lime juice, 3 ½ tsp brown sugar, the garlic, ginger, curry powder, and turmeric in a large bowl.

   Ingredients used: 15.0 gr Brown Sugar, 120.0 ml Coconut Milk, 6.0 gr Curry Powder, 12.0 gr Garlic, 15.0 gr Ginger, 1.5 gr Ground Turmeric, 15.0 ml Lime Juice, 30.0 ml Soy Sauce

   Cookware: mixing bowl, whisk

3. Step 3

   Cut the chicken into strips, add it to the marinade, and turn until evenly coated.

   Ingredients used: 700.0 gr Chicken Thigh

   Cookware: Chef Knife, cutting board, mixing bowl

4. Step 4

   Cover the bowl and refrigerate the chicken to marinate.

   Timer: 30 min (fixed)

   Cookware: mixing bowl

5. Step 5

   Combine the remaining ½ cup (120 ml) coconut milk, 1 tbsp (15 ml) soy sauce, 15 ml lime juice, and 3 ½ tsp (15 gr) brown sugar with the peanut butter, red curry paste, water, and fish sauce. Cook over low heat, whisking until smooth and gently steaming.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 gr Brown Sugar, 120.0 ml Coconut Milk, 15.0 ml Fish Sauce, 15.0 ml Lime Juice, 120.0 gr Peanut Butter, 20.0 gr Red Curry Paste, 15.0 ml Soy Sauce, 60.0 ml Water

   Cookware: saucepan, whisk

6. Step 6

   Drain the bamboo skewers if necessary, then thread the marinated chicken strips onto 12 skewers without packing them tightly.

   Cookware: skewers

7. Step 7

   Heat a grill pan over medium heat and coat it with the vegetable oil.

   Timer: 3 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: grill pan

8. Step 8

   Cook the skewers in batches if needed, turning every few minutes, until browned and the thickest chicken pieces reach 74°C.

   Timer: 10 min (fixed)

   Cookware: grill pan, Kitchen thermometer, skewers, tongs

9. Step 9

   Serve the hot chicken skewers with the warm peanut sauce for dipping.

   Cookware: saucepan, skewers