Cube Chicken breast into 1 inch pieces, around the same size for even coking.
In a large bowl mix coconut milk, curry powder, turmeric, garlic, salt, and pepper. Add chicken and allow to marinate in refrigerator for at least an hour, but overnight is best.
If using a grill, 30 minutes prior to grilling, soak wooden skewers in water.
Thread chicken pieces onto skewers and place in a dish or pan, the chicken will be a little messy so you'll need something sturdy to transport to the grill. And warning, the turmeric may stain your hands yellow, so use gloves for protection.Grill both sides of chicken skewers until fully cooked, about 8 minutes a side. Use a meat thermometer to check chicken is at 165 degrees.
Peanut Sauce
Place all ingredients for peanut sauce into a small sauce pan, bring heat to simmer, whisk until it becomes smooth and creamy. Remove from heat and place into serving dish. Remainder can be stored in the fridge for a few days. Reheat sauce on the stove or microwave for 20 seconds and stir each time.
Cucumber Relish
Dice cucumbers, red onions, and jalapenos. Dissolve sugar with vinegar and mix in with all ingredients. Store in the refrigerator until ready to serve. Can be stored up to 2 days.
Serve Chicken satay hot with warm peanut sauce and cold cucumber relish.
Video
Notes
Non Skewer Way- Just cook marinated chicken on a skillet until fully cooked. Cooked satay can be refrigerated 3-5 days. It's best to remove the chicken from the skewer and place in a container. Then reheat in the microwave.More Thai Appetizer Recipes:Tod Mun PlaFried Spring RollsFried Cheese Rolls.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.