Whether at home or at a restaurant, I never begin a Thai meal without an appetizer of savory skewered Chicken Satay with Peanut Sauce. If you’ve never had Thai food, this is the one to try!
1/2 cup coconut milk
1 tsp fish sauce
1 tsp brown sugar
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp turmeric
Salt, to taste
1/4 cup canola oil
2 chicken breast fillets, slightly frozen for ease of slicing
Slice chicken lengthwise into long thin strips, about 10-12 slices per fillet.
In a large bowl, mix coconut milk, fish sauce, cumin, coriander, turmeric, salt and canola oil. Add chicken and marinate, refrigerated, for one hour.
Meanwhile, in a baking sheet or platter, cover bamboo skewers with cold water and soak for one hour, which will prevent them from burning on the grill.
Remove chicken from marinade. Discard marinade. Thread one chicken strip lengthwise on each bamboo skewer. Grill or broil 4 minutes per side or until cooked through. You may also bake the chicken in a 400-degree oven for 8 minutes or until cooked through. Serve with Peanut Sauce.
Serves 8 as an appetizer; 4 as a main course