Chicken satay with peanut sauce

Ingredients:

Satay

• 1/3 cup coconut milk
• 3 tablespoons of vegetable oil
• 2 tablespoons lime juice
• 2 tablespoons light brown sugar
• 1 tbsp. grated ginger root
• 1 tbsp fish sauce
• 1 tbsp. lightly salted soy sauce
• 1 teaspoon curry powder
• 2 cloves garlic, coarsely chopped
• 2 boneless, skinless chicken breasts (about 450 g)
• Special equipment: 12 wooden skewers, soaked in water for 20 minutes

Peanut sauce

• 1.5 tbsp. l. peanut butter
• 1/4 cup finely chopped yellow onion
• Half a jalapeño pepper, seeded and finely chopped
• 4 cloves garlic, crushed
• 1.5 tbsp. grated ginger root
• 1 cup coconut milk (shake jar well before using)
• 3/4 cup creamy peanut butter
• 2 tablespoons Thai red curry paste
• 6 tablespoons freshly squeezed lime juice
• 2 tablespoons lightly salted soy sauce
• 1 teaspoon fish sauce

Preparation:

1. Satay:
   
   In a medium bowl, combine coconut milk, vegetable oil, lime juice, brown sugar, ginger, fish sauce, soy sauce, curry powder, and garlic.
2. Slice each chicken breast diagonally into 6 strips. Pound the strips to a thickness of 0.5 cm. Place the strips in a large zip-lock plastic bag and pour the marinade over them. Marinate in the refrigerator for at least 2 hours and up to 6 hours.
3. Peanut sauce:
   
   Meanwhile, heat the peanut oil in a small skillet over medium-low heat. Add the onion and jalapeño and cook until softened, about 5 minutes. Add the garlic and ginger and cook for 20 seconds.
4. Then add the coconut milk, peanut butter, and curry paste. Increase the heat to medium and stir until the sauce is smooth, 2-3 minutes. Turn off the heat and stir in the lime juice, soy sauce, and fish sauce. If the sauce separates before serving, stir vigorously and use immediately.
5. Preheat the grill to medium-high heat. Remove the chicken from the marinade. Thread a strip onto each skewer. Grill, turning once, until the chicken is cooked through and lightly browned in spots, 2–3 minutes per side. Serve with peanut sauce.