Thai Chicken Satay with Peanut Sauce

Servings: 6 or more

Ingredients:
• 1/2 cup canned coconut milk
• 1 1/2 tsp ground coriander
• 1 tsp yellow curry powder
• 1 tsp fish sauce
• 1/2 tsp Thai seasoning
• 1 lb boneless, skinless chicken breasts, cut into strips
• 1 Tbsp chopped cilantro
• 1 Tbsp unsalted peanuts, roughly chopped
• 12 wooden skewers
• 1 cup Thai peanut sauce

Instructions:

1. Marinate the Chicken:

   • In a medium bowl, mix together the coconut milk, ground coriander, curry powder, fish sauce, and Thai seasoning.
   • Add the chicken strips and coat them well in the marinade.
   • Cover and refrigerate for at least 30 minutes to allow flavors to develop.

2. Prepare the Grill:

   • Preheat an indoor or outdoor grill to high heat.
   • Soak the wooden skewers in water for 10–15 minutes to prevent burning.

3. Grill the Chicken:

   • Thread the marinated chicken strips onto the skewers.
   • Grill for 2 to 3 minutes per side, or until fully cooked with nice grill marks.

4. Serve:

   • Transfer the skewers to a serving dish.
   • Sprinkle with chopped peanuts and garnish with fresh cilantro.
   • Serve with Thai peanut sauce for dipping.

Enjoy!