Chicken Satay with Peanut Sauce

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  0.3 cup Coconut Milk, Full-Fat, Canned
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  4 Garlic(12g)
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  1 tbsp Turmeric, Ground
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  2 tbsp Cilantro, Fresh
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  2 tbsp Brown sugar
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  2 tbsp Fish sauce
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  0.5 tsp ½ teaspoon kosher salt
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  2 lbs Chicken Breast, Boneless Skinless
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  0.3 cup Peanuts
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  1 tbsp Thai red curry paste
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  0.8 cup Peanut Butter, Smooth
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  0.5 tbsp ½ tablespoon kosher salt
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  0.8 cup Sugar, Granulated White
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  2 tbsp Vinegar, Apple Cider

Instructions

1. 1Pat the chicken breast dry with paper towels and pound until very thin (about ¼ inch) using a mallet or rolling pin. In a small bowl, whisk together the coconut milk, minced fresh garlic, ground turmeric, chopped cilantro, brown sugar, fish sauce, and 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 over low heat, combine the coconut milk, Thai red curry paste, peanut butter, granulated sugar, apple cider vinegar, and ½ cup water. Whisk until smooth, stirring constantly, cook 5 minutes until the sauce simmers and thickens slightly. Remove from heat, let cool 10 minutes, and thin with water if needed; set aside.
3. 3Remove the marinated chicken from the refrigerator 10 minutes before cooking. Preheat a stovetop skillet or griddle over medium-high heat and lightly oil the surface.
4. 4Thread the chicken pieces tightly onto metal or wooden skewers (soak wooden skewers 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 over medium-high heat 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. Divide the chicken satay skewers evenly among 6 airtight containers while warm. Garnish with fresh cilantro and raw peanuts, then seal containers.
7. 7Store the peanut sauce separately in a sealed container and refrigerate alongside the portioned skewers.