Chicken Satay Skewers

Peanut Sauce:
In a saucepan over medium high heat, sweat shallots until softened and translucent.

Add Red curry paste and sweat the curry paste until fragrant and aromatic.

Add bell pepper and ginger to the saucepan and sweat until softened.

Add coconut milk, peanut butter, fish sauce, dark brown sugar, stir to fully combine and bring to a light simmer over medium low heat.

Finish peanut sauce with rice wine vinegar and adjust salt to taste. Reserve Sauce for later.

Chicken Satay Skewers:
Cut chicken breasts or thighs into long ½” strips, reserve for later.

In a large mixing bowl combine curry powder, black pepper, salt, dark brown sugar and coconut milk, whisk until fully combined. Cover sliced chicken in marinade and allow to marinate for at least four hours or overnight.

Once marinated, skewer chicken and prepare the grill.

Grill marinated skewers until the internal temperature of Chicken hits 150°F for breast meat or 175°F for Thighs.

Serve immediately alongside garnishes, (fried shallots, micro cilantro, green onion) and a glass of V.Sattui’s 2021 Red Collection.