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Chicken Satay
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Provided by: Chef Jean-Georges Vongerichten
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Ingredients
Peanut Sauce
1⁄2 teaspoon peanut oil
1 teaspoon red curry paste
1 teaspoon sugar
1⁄2 cup coconut milk
1⁄2 cup coarsely chopped, roasted peanuts
1 teaspoon soy sauce
Spice Paste
4 tablespoons finely chopped shallots
3 tablespoons ground roasted peanuts
1 tablespoon coriander seeds, toasted and ground
1 teaspoon cumin seeds, toasted and ground
1⁄2 cup coconut milk
1 teaspoon turmeric
1 tablespoon condensed milk
1 tablespoon palm sugar (or light brown sugar)
2 tablespoons Thai fish sauce
1 tablespoon whiskey
Pinch salt
Skewers
1 1⁄2 pounds boneless chicken breast
Salt and freshly ground black pepper
Instructions
Peanut Sauce
Heat the oil in a saucepan, and sweat the curry and sugar until the sugar melts and starts to caramelize. Add the coconut milk, and bring to a boil. Stir in the peanuts, and season with soy sauce.
Spice Paste
In a blender, purée the shallots, peanuts, coriander, and cumin into a paste, then add the remaining ingredients and blend until smooth.
Skewers
Cut the chicken into strips 1 inch wide, 3 to 4 inches long, and at least 1⁄4 inch thick, and thread onto skewers. Coat the chicken with spice paste, and season with salt and pepper. Heat the grill to medium-high, and cook until lightly charred on one side, then turn to cook other side. Do not overcook, or the chicken will become rubbery. Serve with peanut sauce.