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Ingredients
- ⅓ cup full-fat coconut milk
- 4 cloves garlic, minced
- 1 tablespoon turmeric
- 2 tablespoons chopped fresh cilantro, plus more for serving
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- ½ teaspoon kosher salt
- 2 pounds boneless, skinless chicken tenders
- 18 metal or bamboo skewers
- ¼ cup crushed peanuts, for serving
Sauce
- 1 (13.5-ounce) can full-fat coconut milk
- 1 to 2 tablespoons Thai red curry paste, (add more if you want it spicy)
- ¾ cup unsweetened creamy peanut butter
- ½ tablespoon kosher salt
- ¾ cup sugar
- 2 tablespoons apple cider or white vinegar
Method
- Make the chicken. In a small bowl combine coconut milk, garlic, turmeric, cilantro, brown sugar, fish sauce, and salt.
- a bowl of marinade for chicken satay coconut milk, brown sugar, spices, and cilantro
- Pat the chicken dry. Using a mallet or rolling pin, pound the chicken tenders until very thin. Arrange the chicken in a single layer in a baking dish or rimmed baking sheet, then pour the marinade over top. Cover and marinate, refrigerated for 2 hours or up to overnight.
- pounded raw chicken tenders covered in a coconut milk, turmeric marinade
- Meanwhile, make the peanut sauce. To a small saucepan, add the coconut milk, curry paste, peanut butter, salt, sugar, vinegar, and ½ cup water; whisk to combine. Bring the sauce to a simmer over low heat and cook, whisking, until slightly thickened, about 5 minutes. Remove the saucepan from heat and let sit for 10 minutes before serving. If the sauce gets too thick while cooling, reheat it over low and add a splash or two of water.
- Homemade Peanut sauce cooking in a pot, being whisked until smooth and creamy
- Preheat the grill on medium. Tightly thread the chicken onto the skewers, dividing evenly. Place the skewers on the grill and cook, undisturbed, 3-5 minutes per side. Transfer to a serving platter.
- chicken satay being cooked on a grill
- Garnish the chicken with cilantro and peanuts. Serve with the peanut sauce on the side.