Source: She Simmers
It’s worth making the trip to an Asian market to stock up on the Maesri brand, which is made with all good things.
You can find the curry paste and coconut milk online, too — we used both of these brands when I worked at Fork, and I still use them today.
This recipe doubles well. You will have a ton, but it keeps for weeks in the fridge. The double recipe, too, will prevent you from having half a can of curry paste chillin’ in your fridge indefinitely. The sauce will thicken considerably in the fridge, so when you are ready to use it, thin it out with hot water or gently heat and add water to taste.
For the chicken:
- 4 boneless, skinless chicken thighs or 2 breasts, lightly pounded and cut into strips
- kosher salt and pepper
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon vinegar
For the satay sauce:
- 13.5-ounce can of full-fat, unsweetened coconut milk
- 2 ounces (approximately ¼ cup) of Thai red curry paste
- ¾ cup unsweetened (natural) creamy peanut butter, like Smucker’s
- ½ tablespoon salt
- ¾ cup sugar
- 2 tablespoons apple cider vinegar or white vinegar
- ½ cup water
- Season chicken with salt and pepper. Whisk together the soy sauce, fish sauce, and vinegar in a large bowl. Place the chicken in the bowl to marinate for at least 20 minutes, then thread the pieces onto skewers.
- Preheat a grill to medium high. Put the satay sauce ingredients into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot. Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer).
- Grill chicken until cooked through, 3 to 4 minutes total. Serve with satay sauce on the side.
- Prep Time: 25 minutes
- Cook Time: 5 minutes