Thai Chicken Satay with Peanut Sauce

1 tbsp Curry powder
0.50 tsp Salt
2 tsp Soy Sauce
0.25 cup Granulated Sugar
1 tsp Granulated Sugar
2 tsp A Taste of Thai - Red Curry Paste
2 tbsp Red Curry Paste, Thai Kitchen, 1 serving = 1TBS
12 tbsp Kraft - 100% All Natural Peanut Butter
2 tbsp Bragg Apple Cider Vinegar
2 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
8 thigh, bone and skin removed Chicken Thigh

Lime juice can be substituted for apple cider vinegar to more authentic Thai taste.

Marinade: Combine curry powder, 1 tsp sugar, 2 tsp red curry paste, 1 tsp salt and 1/4 cup coconut milk. Add cubed chicken pieces and refrigerate for 2 hours or overnight.
Thai Peanut Sauce: Combine 2 tbsp red curry paste, 3/4 cup peanut butter, 1/4 cup white sugar, 1 tbsp soy sauce, 1 tsp salt, 2 tbsp cider vinegar and remainder of coconut milk in a saucepan and heat over medium heat for five minutes until completely blended.
Thread 4-5 pieces of chicken on short bamboo skewers. If cooking on a barbecue soak skewers in water for an hour beforehand. Alternately fry in a non-stick pan with 2 tbsp oil for 3 minutes each side until golden.
Serving: Pour sauce into individual bowls. for dipping (Optional: sprinkle with chopped peanuts. Place skewers on plate and sprinkle with chopped cilantro and more chopped peanuts.


Serving Size: Makes 12 skewers