Chicken Satay with Peanut Sauce

Ingredients
Chicken

• ⅓ cup full-fat coconut milk
• 4 cloves garlic, minced
• 1 tablespoon turmeric
• 2 tablespoons chopped fresh cilantro, plus more for serving
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce
• ½ teaspoon kosher salt
• 2 pounds boneless, skinless chicken tenders
• 18 metal or bamboo skewers
• ¼ cup crushed peanuts, for serving

Peanut Sauce

• 1 (13.5-ounce) can full-fat coconut milk
• 1 to 2 tablespoons Thai red curry paste (add more if you want it spicy)
• ¾ cup unsweetened creamy peanut butter (we like natural style)
• ½ tablespoon kosher salt
• 1/2 cup sugar (was 3/4; need less)
• 2 tablespoons apple cider or white vinegar

Method

1. Make the chicken. In a small bowl combine coconut milk, garlic, turmeric, cilantro, brown sugar, fish sauce, and salt.
2. Pat the chicken dry. Using a mallet or rolling pin, pound the chicken tenders until very thin. Arrange the chicken in a single layer in a baking dish or rimmed baking sheet, then pour the marinade over top. Cover and marinate, refrigerated for 2 hours or up to overnight.
3. Meanwhile, make the peanut sauce. To a small saucepan, add the coconut milk, curry paste, peanut butter, salt, sugar, vinegar, and ½ cup water; whisk to combine. Bring the sauce to a simmer over low heat and cook, whisking, until slightly thickened, about 5 minutes. Remove the saucepan from heat and let sit for 10 minutes before serving. If the sauce gets too thick while cooling, reheat it over low and add a splash or two of water.
4. Preheat the grill on medium. Tightly thread the chicken onto the skewers, dividing evenly. Place the skewers on the grill and cook, undisturbed, 3-5 minutes per side. Transfer to a serving platter.
5. Garnish the chicken with cilantro and peanuts. Serve with the peanut sauce on the side.

From: https://themodernproper.com/chicken-satay-with-peanut-sauce