Chicken Satay with All-Purpose Thai Peanut Sauce
In early June, when the Thai basil began flourishing, I made a double batch of She Simmers’ Easy Thai peanut sauce, a sauce I have made a number of times over the years, one I love for its versatility: for chicken satay, lettuce wraps, and fresh spring rolls.
Ingredients
Cooking Instructions
step 1
Season the Boneless, Skinless Chicken Thighs (4) with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).
step 2
Whisk together Soy Sauce (1 Tbsp), Fish Sauce (1 Tbsp), and Apple Cider Vinegar (1 Tbsp) in a large bowl. Place the chicken in the bowl and toss to coat.
step 3
Marinate for 20 minutes, then thread chicken onto skewers.
step 4
Preheat a grill to medium-high.
step 5
To make the peanut sauce, put Unsweetened Coconut Milk (1 can) and Thai Red Curry Paste (2 1/2 Tbsp) into a medium heavy-bottomed pot.
step 6
Add Unsweetened Natural Creamy Peanut Butter (3/4 cup), Salt (1 tsp) and Granulated Sugar (3/4 cup) to the pot.
step 7
Add Apple Cider Vinegar (2 Tbsp) and Water (1/2 cup) to the pot.
step 8
Let the mixture simmer for 3 to 5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
step 9
Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer).
step 10
Grill the chicken until cooked through, 3-4 minutes total. Serve with the sauce.
