Make chicken: Whisk coconut milk, fish sauce, curry, sugar, cilantro, salt and pepper. Put chicken in a large ziplock bag; pour in marinade. Seal bag; rub marinade into chicken. Chill for 3 hours, turning bag occasionally.
Make sauce: Combine soy sauce, vinegar, red pepper, sugar, ginger, sesame oil, peanut butter and broth in a pan and bring to a boil over medium heat, whisking until smooth, 2 to 3 minutes. Thin with more chicken broth, if desired. Remove from heat, let cool, cover and chill.
Preheat grill to medium. Remove chicken from marinade; discard marinade. Thread each piece of chicken onto a metal or bamboo skewer. Grill for 5 to 7 minutes, turning once, until chicken is cooked through and no longer pink. Serve with sauce.
This peanut sauce recipe is the perfect complement to any spring rolls, pad thai noodle dish, drizzled over fried rice, or over other kinds of pasta- even those zoodles over which we're all obsessing!
I've been looking for good satay & peanut sauce recipes and both the marinade and sauce are delicious. I made two slight changes to the recipes...added garlic to the marinade and I substituted coconut milk for the chicken broth in the peanut sauce. Served with coconut rice and my family and guests devoured everything!
I marinated these for 1 1/2 days before skewering them and throwing them on the grill. They were incredibly tender and full of flavor - all our cookout guests were impressed and kept coming back for more. Definitely a recipe to keep!
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