Chicken Satay

Name: Chicken Satay
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 3 shallots, finely chopped; 1 pound boneless, skinless chicken breast, cut into 1-inch-cubes; 1 tablespoon soy sauce, plus more to taste; 1 teaspoon grape seed, corn, or other neutral oil; 1½ cups coconut milk; 1½ cups chopped roasted peanuts; Salt and freshly ground black pepper; 1 teaspoon ground turmeric; 1 tablespoon sweetened condensed milk; Bamboo skewers, soaked in water for 1 hour; ¼ cup peanuts, toasted and chopped; 1 tablespoon coriander seeds; 1 tablespoon red curry paste, store-bought is fine; ½ cup coconut milk; 1 tablespoon palm sugar; 1 teaspoon cumin seeds; 2 tablespoons nam pla (Thai fish sauce); 1 tablespoon whiskey; ¼ teaspoon salt, plus more to taste; 1 tablespoon sugar

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Simple and incredibly good, especially with the peanut sauce.

Ingredients

Peanut sauce

1 teaspoon grape seed, corn, or other neutral oil
1 tablespoon

Asia
Starter

Method

To make the sauce: Put the oil in a medium saucepan and set over high heat. When the oil is very hot and almost smoking, add the curry paste and sugar and cook, stirring, until fragrant, about 1 minute. Add the coconut milk and bring the mixture to a boil. Stir in the peanuts and soy sauce. Taste and adjust the seasoning.
To make the marinade: Put