Coconut Curry Chicken Satay
Time to Marinate
boneless skinless chicken breast
cubed or cut into strips
Saffron Road Thai Red Curry Simmer Sauce
natural peanut butter
or gluten free tamari
or sugar-free brown sugar substitute, more or less to taste
minced (more or less to taste)
Optional Seasonings: salt
pepper, crushed red pepper flakes
Soak bamboo skewers in water for 30 minutes.
While the skewers are soaking, marinate the chicken.
Place the chicken in a zip top plastic bag. Pour the Saffron Road Thai Red Curry Simmer Sauce over the chicken.
Marinade for at least 30 minutes and up to overnight.
While the chicken is marinading, whisk together peanut butter, coconut aminos, brown sugar, lime juice, and ginger. Season to taste with salt, pepper, and crushed red pepper.
Remove chicken from the bag, discarding the remaining marinade.
Divide the chicken between 8 skewers.
Heat a grill or grill pan to medium heat. Grill the chicken for 5 to 6 minutes. Flip, grill for an additional 5 minutes, or until cooked through.
Serve chicken with additional Saffron Road Thai Red Curry Simmer Sauce and Peanut Sauce.