Thai Chicken Satay Skewers with Peanut-Free Sauce

Ingredients

• about 450 g Chicken Breast (cut into strips)
• 1/2 cup Coconut Milk (full-fat)
• 1 tablespoon Red Curry Paste (ensure soy-free)
• 1 tablespoon Fish Sauce (Red Boat brand)
• 1 tablespoon Brown Sugar
• 1 tablespoon Lime Juice
• 1/4 cup Sunflower Seed Butter
• 2 tablespoons Water
• 12 skewers Bamboo Skewers (soaked in water)
• 2 tablespoons Cilantro (chopped, for garnish)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 1/2 cup coconut milk, 1 tablespoon red curry paste, 1 tablespoon fish sauce, 1 tablespoon brown sugar, and 1 tablespoon lime juice. Whisk these ingredients together until they are well combined, creating the marinade.
2. 2Add the about 450 g chicken breast strips to the marinade in the bowl. Stir to ensure all the chicken strips are fully coated. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes.
3. 3While the chicken is marinating, prepare the dipping sauce. In a small bowl, whisk together the 1/4 cup sunflower seed butter and the 2 tablespoons water until the mixture is smooth and creamy.
4. 4Remove the marinated chicken from the refrigerator. Take the 12 soaked bamboo skewers and thread the marinated chicken strips onto them, arranging them evenly.
5. 5Preheat your grill to medium heat. Place the chicken skewers on the grill. Cook for 5-7 minutes per side, turning occasionally, until the chicken is cooked through and has a slight char. The internal temperature should reach 74°C.
6. 6Remove the cooked chicken skewers from the grill. Arrange the 12 chicken satay skewers on a serving platter. Serve immediately with the prepared sunflower seed butter sauce on the side for dipping. Garnish the skewers with the 2 tablespoons chopped cilantro.

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