Very successful! Highly recommended, even if somewhat complex in preparation. Full of character, even if not very spicy. The unfortunate picture below shows the situation a minute after satays were served.. the photographer was too slow..
- 1 cup unsweetened coconut milk
- 4 tbsp Panang Curry Paste or 2 T. canned Panang curry paste
- 2 tbsp dark brown sugar
- 2 tbsp Thai fish sauce (nam pla)
- 1 tbsp whole coriander seed, ground
- 1 lb. boneless, skinless chicken breast or, as I prefer, boneless chicken thighs
- 12 long (12″) bamboo skewers, soaked in a tray of cold water for at least 1/2 hour
- Curried Peanut Satay Sauce
- Combine the marinade ingredients in a bowl and mix well to dissolve the sugar and blend the curry paste.
- Slice the chicken breasts in half horizontally to make thin, flat slabs, then cut them into strips 3″ long by 1″ wide. If using chicken thighs, just unroll them into flat pieces
- Add the chicken to the marinade and stir to coat all the pieces.
- Cover and refrigerate for at least 3 to 4 hours or as long as 24 hours.
- Soak skewers for at least 30 min
- Build a medium-hot charcoal fire or preheat a gas grill or a broiler.
- Meanwhile, drain the meat – discard the marinade
- Thread the marinated chicken onto the soaked bamboo skewers, about two pieces per skewer. I placed three thighs on one, worked well
- Grill or broil the sticks of satay until cooked, turning once or twice, about 3 to 4 minutes total. If using the oven grill, it may take longer (in the end all depends on how thick your meat slab is..)
- Transfer the satay to a large serving platter.
- Serve at once with the Curried Peanut Satay Sauce and Thai Cucumber Relish