Chicken Satay with Peanut Dipping Sauce

Chicken Satay with Peanut Dipping Sauce:

For the marinade:

½ pound boneless, skinless chicken thighs, cut into 2-inch chunks

½ pound boneless, skinless chicken breasts, cut into 2-inch chunks

1 tablespoon curry powder

1 teaspoon granulated sugar

1 teaspoon salt

1 teaspoon red curry paste

½ cup coconut milk

For serving:

fresh lettuce leaves

thinly sliced cucumber

fresh herbs like mint leaves, basil leaves and cilantro

salted, roasted peanuts, crushed

limes wedges

Puree or whisk together all of the ingredients for the marinade. Marinate the chicken for 3-4 hours. Skewer the chicken and grill or sear on all sides, until cooked through.

Serve the chicken skewers with peanut dipping sauce and a platter of your favorite lettuce leaves, picked herbs and veggies for making lettuce wraps at the table.

Peanut Dipping Sauce:

1 cup smooth peanut butter

¼ cup granulated sugar

1 tablespoon soy sauce

1 tablespoon apple cider vinegar

2 tablespoons red curry paste

1 cup water

pinch salt

Puree or whisk together all of the ingredients for the dipping sauce. Serve alongside the skewers.