Singapore Chicken Satay

• 800g The Meat Club Chicken Thigh Fillet, cut into chunks
• 1/4 cup coconut milk
• 2 tbsp reduced sodium soy sauce
• 2.5 tsp yellow curry powder
• 1.5 tsp turmeric
• 3 cloves garlic (minced)
• 1 tbsp ginger (freshly grated)
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1 tbsp canola oil
• Kosher salt
  

For the peanut sauce:

• 3 tbsp creamy peanut butter
• 1 tbsp reduced sodium soy sauce
• 1 tbsp freshly squeezed lime juice
• 2 tsp brown sugar
• 2 tsp chili garlic sauce (or more, to taste)
• 1 tsp ginger (freshly grated)
• Black pepper

PREPARATION

1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl.
2. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
3. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.
4. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.
5. Drain the chicken from the marinade, discarding the marinade.
6. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
7. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 75C , about 12-15 minutes.
8. Serve immediately with peanut sauce.