Sweet and spicy chicken satay with peanut sauce is paired with the coolness of cucumber, the sweetness of red onions, and the richness of peanut sauce in this dish.
16 bamboo skewers soaked in water for 1 hour or overnight
charcoal grill
Directions
Spice Paste
In a processor bowl, add the chicken rub, curry powder, turmeric, brown sugar, shallots, lemongrass, vegetable oil, and coconut milk.
Pulse the spice paste ingredients in a food processor to form a smooth paste.
Combine the chicken cubes and spice paste in a 1-gallon resealable plastic bag and chill to marinate for at least 1 hour or overnight.
Peanut Sauce
Sauté the red Thai curry paste in a saucepan with oil over medium heat.
Once the curry paste is fragrant, add the brown sugar, peanut butter, and coconut milk. Simmer for 5 minutes.
Add up to 3 tablespoons of water to thin the sauce, if needed to create a smooth consistency.
Taste and season with the chicken rub to your preferred taste. Remove from the heat and keep warm until needed.
Thread the chicken cubes onto wooden skewers.
To Cook
Prepare charcoal in a grill for medium direct heat.
Thread the marinated chicken onto the skewers to fill one-third of each stick.
Place the chicken satay skewers on the prepared grill and cook through while basting with coconut milk. Takes about 5 to 6 minutes on each side.Tip: use a lemongrass stick, shredded on one end, as the baster for extra flavor.
To Serve
Cut the cucumber and red onion into cube-like pieces about 1-inch (2cm) in size.
Serve the chicken satay on a banana leaf with a side of peanut sauce, cubed cucumbers, and red onion pieces.