Thursday, February 17, 2011

Phyllis' Chicken Satay Peanut Dipping Sauce

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We went to a fabulous party at Phyllis and Dana Martin's house in Oceanside, celebrating the new year with their friends and neighbors.  Phyllis had a wonderful array of appetizers.  My favorite was her Chicken Satay Skewers which were the hit of the party.  The peanut sauce had a rich and tasty flavor - you couldn't stop eating it.  You won't be disappointed as this one's a keeper. When I made it, I used a panini maker to grill the chicken skewers, and it only took 3 minutes to cook. 

1/2 cup coconut milk
2 T red curry paste
1/2 cup chunky peanut butter
1/2 cup chicken stock
3 T brown sugar
2 T fresh squeezed lim juice
1 T fish sauce
1/2 tsp salt

Warm the coconut milk in a small saucepan over medium heat, stirring occasionally.  Heat the milk until it reaches a gentle boil and tiny beads of oil glisten on the surface, about 5 min.  Add the curry paste, stir until it dissolves, about 3 min. Serve with grilled, skewered chicken tenders or sliced chicken breasts.   

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