Chicken Satay with Peanut Sauce

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  Coconut Milk, Full-Fat, Canned(80g)
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  Garlic(240g)
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  Turmeric, Ground(15g)
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  Cilantro, Fresh(30g)
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  Brown sugar(30g)
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  Fish sauce(30g)
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  ½ teaspoon kosher salt
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  Chicken Breast, Boneless Skinless(907g)
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  Peanuts(60g)
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  Coconut Milk, Full-Fat, Canned
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  Thai red curry paste(30g)
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  Peanut Butter, Smooth(180g)
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  ½ tablespoon kosher salt
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  Sugar, Granulated White(180g)
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  Vinegar, Apple Cider(30g)

Instructions

1. 1Pat the chicken breast dry with paper towels. Using a mallet or rolling pin, pound until very thin (about ¼ inch). In a small bowl, whisk together the coconut milk, minced fresh garlic, ground turmeric, chopped cilantro, brown sugar, fish sauce, and a pinch of salt. Arrange the pounded chicken in a single layer in a shallow dish, pour the marinade over top, cover, and refrigerate for at least 2 hours or up to overnight.
2. 2While the chicken marinates, make the peanut sauce. In a small saucepan, combine the coconut milk, Thai red curry paste, peanut butter, granulated sugar, apple cider vinegar, and ½ cup water. Whisk until smooth over low heat, stirring constantly, until the sauce simmers and thickens slightly, about 5 minutes. Remove from heat and let cool for 10 minutes; if too thick, thin with a splash of water and set aside.
3. 3Remove the marinated chicken from the refrigerator 10 minutes before cooking. Preheat your stovetop skillet or griddle over medium-high heat and lightly oil the surface.
4. 4Thread the chicken pieces tightly onto metal or wooden skewers (if using wooden skewers, soak them first), dividing evenly to make 6 skewers. Working in batches if needed, place the skewers on the hot skillet and cook undisturbed for 3–4 minutes until golden brown with light char marks.
5. 5Flip the skewers and cook for another 3–4 minutes over medium-high heat until the chicken is cooked through, no longer pink in the center, and internal temperature reaches 165°F.
6. 6Transfer the cooked skewers to a cutting board or serving platter. Garnish with fresh cilantro and raw peanuts.
7. 7Divide the chicken satay skewers evenly among 6 airtight containers while warm. Store the peanut sauce separately in a sealed container.
8. 8Serve the chicken satay with the peanut sauce on the side for dipping.