Chicken Sates with Peanut Curry Sauce
Makes 10 sates
Active Time 30-40 min
Ingredients
1 ½ C unsweetened coconut milk
1 Tb soy sauce
1½ tsp curry powder
¾ tsp ground coriander seeds
2 tsp cornstarch
1 whole skinless boneless chicken breast (about 3/4 lb.)
¾ C salted dry-roasted peanuts, ground fine in a food processor
1 tsp fresh lime juice
1/8 tsp dried hot red pepper flakes, or to taste
ten 8-inch bamboo skewers, soaked in water 30 minutes
1 tsp minced fresh coriander sprigs
Preparation
1) In a small bowl, stir together coconut milk, soy sauce, curry powder, and ground coriander until combined well
2) Transfer 1/2 cup coconut mixture to a medium bowl and stir in cornstarch, reserving remaining coconut mixture, covered and chilled.
3) Cut chicken lengthwise into ten 1/2-inch-thick strips and add to cornstarch mixture, stirring to coat. Marinate chicken, covered and chilled, at least 1 hour and up to 24.
4) Prepare grill.
5) In a small saucepan stir together reserved coconut mixture, peanuts, lime juice, and red pepper flakes and simmer, stirring occasionally, 10 minutes, or until thickened. Transfer dipping sauce to a small bowl and cool.
6) Thread 1 piece chicken onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals until cooked through, about 3 minutes on each side.
7) Sprinkle dipping sauce with fresh coriander and serve at room temperature with chicken sates.
Adapted from Gourmet Magazine, June 1996