Chicken Satay Recipe with Peanut Sauce

• 2 lbs chicken (approx. 4 chicken breast, or 8 boneless chicken thighs)

Marinade

• 6 tablespoons lemongrass (approx. 1½ stalks)
• 3 cloves garlic (approx. 1 ½ tablespoons)
• ½ small onion (or 2 shallots, approx. 3-4 tablespoons)
• 1 cup coconut cream (full fat)
• 2 tablespoons Madras curry powder
• 3 tablespoons fish sauce
• ¼ cup sweetened condensed milk
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 teaspoons ground turmeric (for color)

Coconut Cream Glaze

• 6 tablespoons coconut cream (full fat)
• 1½ tablespoons honey
• 1 teaspoon soy sauce

Quick Peanut Sauce

• 1 teaspoon Thai red curry paste
• ¼ cup natural unsweetened peanut butter (the kind where the oil and the peanut butter separate. No preservatives, just peanuts)
• 2 tablespoons coconut cream (full fat)
• 2 teaspoons honey
• 2 teaspoons soy sauce (or fish sauce)
• 1 teaspoon rice vinegar (or lime juice)
• 3 tablespoons water (add as much or as little as you like, until you get the consistency you like)
• 1 teaspoon sesame oil
• 1 teaspoon chili oil (optional)
• crushed peanuts (optional, as a garnish, or for a crunchy sauce with texture)

Preparing and Marinating the Chicken

1. Peel away the first layer of the lemongrass, and cut off approximately 2 inches of the top dry ends, and discard them.
2. Use a rolling pin or the back of your knife and smash the lemongrass to release the oils and finely chop it and place it in a food processor.
3. Roughly chop 3 cloves garlic and ½ small onion and place them in the food processor.
4. Add 1 cup coconut cream, 2 tablespoons Madras curry powder, 3 tablespoons fish sauce, ¼ cup sweetened condensed milk, 1 teaspoon ground coriander, 1 teaspoon ground cumin, and 2 teaspoons ground turmeric into the food processor and blitz it.
5. Place the marinade in a large bowl.
6. Slice the chicken breast, against the grain into ¼ inch slices and add them into the marinade.
7. Mix the marinade and the chicken together so that each piece is well coated.
8. If you are using bamboo or wooden skewers, soak the back ends of the stick in a cup of water, so it doesn't burn on the grill.
9. You don't need to worry about soaking the front ends since it will be covered with chicken.
10. Skewer 2 slices of chicken breast per stick.
11. Flatten it out so that it is thin and cooks quickly on the grill.
12. Place the skewered chicken on a plate or bowl and refrigerate it for 4 hours (overnight preferably).
13. Making the Coconut Glaze
14. In a small bowl, mix together the 6 tablespoons coconut cream, 1½ tablespoons honey, and 1 teaspoon soy sauce and place it in the fridge.
15. Grilling the Chicken Satay
16. Take the chicken and coconut glaze out of the fridge 15-20 minutes before you are ready to grill it.
17. Set the grill to medium-high heat and give the grill a few minutes to heat up.
18. Once the grill is hot, spray some cooking oil on the grill and place the chicken satay skewers on the grill and grill them for approximately 3-4 minutes per side, 6-8 minutes in total.
19. [Dark Meat Instructions] if you are using dark meat instead of chicken breast, cook it for an additional 5 minutes since they will be cut into chunks so it will take longer to cook. 11-13 minutes in total.
20. Brush on the coconut cream glaze and flip them every minute for 5 minutes until you get a bit of char.
21. The chicken satay should have cooked for 11-15 minutes in total for thinly sliced white meat and 16-18 minutes in total for dark meat.
22. Serve the chicken satay with a side of peanut sauce and enjoy!
23. How to Make the Peanut Sauce
24. In a bowl, mix ¼ cup natural unsweetened peanut butter and 1 teaspoon Thai red curry paste together until they are smooth and well combined.
25. Add 2 tablespoons coconut cream, 2 teaspoons honey, 2 teaspoons soy sauce (or fish sauce), 1 teaspoon rice vinegar and 1 teaspoon sesame oil and mix well.
26. Depending on how thick or thin you like your peanut sauce, mix water into it, 1 tablespoon at a time and do a taste test when you are done.
27. Don't add too much water, or else it will water down the flavor too much. My happy medium for the peanut sauce is 3 tablespoons.
28. [Optional] Add chili oil for some extra spice and flavor. My favorite chili oil to use is Lao Gan Ma Chili Crisp. Drizzle right before serving.
29. [Optional] Toast some pre-shelled peanuts (without skin) on a frying pan and let it cool before crushing it with the bottom of a pan or roll it with a rolling pin on a cutting board. Sprinkle on top right before serving.