Chicken Satay with Peanut Dipping Sauce

Step 1

Cut the chicken into about 2 inch cubes. You can also cut the chicken into long 2 inch wide strips if preferred.

Step 2

In a mixing bowl, stir together coconut milk, soy sauce, red curry paste, yellow curry powder, turmeric, fish sauce, garlic, ginger and lime juice. Stir until well combined. Add in chicken and refrigerate for a minimum of 1 hour, or up to 12 hours.

Step 3

Skewer the chicken onto the soaked bamboo skewers so that there is a small 1/8'' gap between the pieces.

Step 4

Grill the chicken on medium high heat until the exterior darkens and browns and chicken has firmed up and reaches an internal temperature of 165 degrees Fahrenheit, about 10 minutes. Baste with butter occasionally if desired.

Step 5

Garnish with chopped cilantro and a drizzle of peanut sauce.

Step 6

In a medium-sized mixing bowl, whisk together coconut milk, peanut butter, brown sugar, red curry paste, chili garlic sauce and lime juice. Whisk until smooth, If you want the sauce a little thinner, add in 1/4 cup water. Will last for up to a week in an airtight container in the fridge.