Back to 6 servings 0.333 cup full-fat coconut milk 4 clove garlic, minced 1 tbsp turmeric 2 tbsp chopped fresh cilantro, plus more for serving 2 tbsp brown sugar 2 tbsp fish sauce 0.5 tsp kosher salt 2 lb boneless, skinless chicken tenders 18 metal or bamboo skewers 0.25 cup crushed peanuts, for serving 1 can full-fat coconut milk, 13.5-ounce 1 tbsp Thai red curry paste, add more if you want it spicy 0.75 cup unsweetened creamy peanut butter 0.5 tbsp kosher salt 0.75 cup sugar 2 tbsp apple cider or white vinegar
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: In a small bowl combine coconut milk, garlic, turmeric, cilantro, brown sugar, fish sauce, and salt.2 Step 2: 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.3 Step 3: 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.4 Step 4: 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.5 Step 5: Garnish the chicken with cilantro and peanuts. Serve with the peanut sauce on the side.getsaucepan.com/r/3b2b7dac-7d46-40d1-9d7d-0dfda92671a9 · Original: https://themodernproper.com/chicken-satay-with-peanut-sauce
