Chicken Satay, Chef Jet Tila
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.