Chicken Satay with Peanut Sauce

1. 1

   Combine the garlic, cilantro, honey, red curry, coconut milk, soy sauce and water in a sauce pan set over medium heat, bring to a boil and reduce to a simmer.

2. 2

   Cook for 5 minutes, remove from the heat and cool completely.

3. 3

   Divide the sauce in two, put half in a dish large enough to hold the chicken and set the second half aside to be used later as the dipping sauce.

4. 4

   The chicken should be sliced lengthwise into strips, threaded on the presoaked skewers and placed into the first dish of sauce.

5. 5

   Refrigerate and marinate the chicken overnight.

6. 6

   When ready to cook, heat a 12-inch cast iron skillet over medium heat and add the peanut oil.

7. 7

   Before the oil begins to smoke, pan fry the skewered chicken in batches.

8. 8

   While the chicken is cooking put the reserved sauce into a small sauce pan and return quickly to the boil, reduce to a simmer and add the chopped peanuts.

9. 9

   Let cook for 5 minutes and then remove from the heat.

10. 10

    Serve warm.

11. 11

    When the skewers are completely cooked serve with peanut sauce in a small dipping bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.