Satay Chicken Skewers with Peanut Sauce

Step 1

Cut chicken breasts into bite-sized cubes about 1.5 inches, then pat dry with paper towels. Finely mince the shallots, garlic, and ginger using a food processor or mortar and pestle until a paste forms.

Step 2

In a bowl, combine the shallot-garlic-ginger paste with turmeric, cumin, coriander, 0.25 cup coconut milk, 1 tbsp fish sauce, and brown sugar, stirring until smooth. Add chicken pieces and toss until evenly coated, then cover and refrigerate for 20-30 minutes.

Step 3

While chicken marinates, make the peanut sauce: In a small saucepan, whisk together peanut butter, 0.5 cup coconut milk, lime juice, 1 tbsp fish sauce, red chili paste, minced garlic, and palm sugar over medium heat. Simmer for 3-4 minutes, stirring constantly until smooth and creamy, then remove from heat.

Step 4

Thread marinated chicken onto wooden or metal skewers, leaving a small gap between pieces for even cooking. If using wooden skewers, soak them in water for 15 minutes before threading.

Step 5

Heat a grill pan or outdoor grill to high heat and lightly oil the grates. Grill skewers for 3-4 minutes per side over high heat until the chicken is cooked through and charred at the edges, about 7-8 minutes total.

Step 6

Transfer grilled satay skewers to a serving plate and drizzle with warm peanut sauce or serve it on the side for dipping. Garnish with fresh cilantro and lime wedges if desired.