Recipe Courtesy of Jet Tila. www.chefjet.com
Another beautiful classic Thai recipe from our favorite chef Jet Tila: A Chicken Satay with Peanut Sauce, served with skewers and the classic dipping sauce featuring creamy peanut butter, spicy curry, and rich coconut milk.

For the Chicken:

• 1 tablespoon curry powder
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon freshly ground white or black pepper
• 1/4 cup coconut cream (from one 14-ounce can)
• 2 pounds boneless skinless chicken breasts
• 12 to 16 bamboo skewers, soaked in water for 30 minutes

For the Peanut Sauce:

• 1 14-ounce can coconut milk, unstirred
• 11/2 teaspoons red curry paste, or more to taste
• 2 tablespoons chunky peanut butter, or more to taste
• 1 tablespoon fish sauce
• 1 teaspoon rice vinegar
• 1 tablespoon sugar, or more to taste

For the chicken: Mix the curry powder, salt, sugar, garlic powder, and pepper in a baking dish. Mix in the coconut cream. Set the marinade aside.

Slice the chicken breasts at an angle and against the grain into 1 1/2-inch-wide slices. Add the chicken to the marinade and stir to coat evenly. Insert 1 skewer through the center of each slice of chicken (do not weave the chicken on the skewer), covering the top half of each skewer. Cover and refrigerate for at least 1 hour and up to 1 day.

Meanwhile, to make the peanut sauce: Spoon 4 tablespoons of the coconut cream from atop the coconut milk in the can. Heat the coconut cream in a small saucepan over medium-high heat. Bring the cream to a simmer. Add the curry paste and stir to blend well. Cook until the mixture thickens slightly and is aromatic, about 1 minute.

Stir in 3/4 cup of coconut milk and the peanut butter (reserve any remaining coconut milk for another use). Stir constantly until the mixture is well blended and the sauce simmers, about 3 minutes. Reduce the heat to medium-low.

Add the fish sauce, rice vinegar, and sugar, to taste. Simmer gently, stirring constantly, about 1 minute longer. Remove from the heat. If any oil rises to the top, skim it off with a spoon.

Preheat a heavy large grill pan over high heat or prepared a barbecue for high heat. Grill the chicken satays just until the chicken is cooked through and grill marks appear, about 3 minutes per side.

Transfer the chicken satays to a platter and serve the peanut sauce on the side.