Grilled Satay Chicken with Peanut Dipping Sauce
1 1/2 cups coconut milk
1 tablespoon soy sauce
1 1/2 teaspoon curry powder
3/4 teaspoon ground coriander seeds
2 teaspoons cornstarch
1 whole skinless boneless chicken breast, cut into 1/2 inch strips
3/4 cup roasted peanuts, ground fine in a food processor
1 teaspoon fresh lime juice
1/8 teaspoon dried hot red pepper flakes, or to taste
ten 8-inch skewers, soaked in water 30 minutes
1 teaspoon minced fresh coriander sprigs
- Combine coconut milk, soy sauce, curry powder, and ground coriander in a small bowl. Transfer 1/2 cup of the mixture to a non-reactive medium bowl, stir in cornstarch, and add chicken. Marinate up to 24 hours.
- Combine remaining coconut mixture, peanuts, lime juice, and red pepper flakes in a small saucepan, simmering 10 minutes, or until thickened. Transfer to a small bowl and cool.
- Thread 1 piece chicken onto each skewer and grill until cooked through, about 3 minutes on each side.
- Sprinkle dipping sauce with fresh coriander and serve with chicken.