1/4 can coconut milk
1 TBS grated fresh ginger
2 tsp curry powder
juice and zest of 1/2 lime
3/4 tsp salt
1/2 tsp white pepper
1/8 cup rice or white wine
cayenne or red curry paste to taste
6 large boneless skinless chicken thighs
fresh pineapple chunks
green onion, minced

Earlier in the day, combine coconut milk, ginger, curry, juice, zest, salt, pepper and wine. Adjust seasonings and stir in cayenne to taste. Cut each thigh across the grain into three strips.

Toss meat in sauce and marinate for two hours. Soak skewers in water for 15 minutes. Place one pineapple chunk on each skewer then thread one chicken slice onto end – the pineapple and meat should just cover top 1/4 of skewer. Grill on an oiled grate over hot flame, turning once. Sprinkle with green onion and serve with peanut sauce.

Peanut Sauce

2 tsp canola oil
1 TBS Red Curry Paste (to taste)
2 tsp brown sugar
3/4 can Coconut Milk
1/2 cup Roasted Peanuts, processed finely
1/8 cup Fish Sauce

Heat saucepan over high flame and add oil. Add curry paste and sizzle. Stir in sugar then coconut milk and bring to a boil. Stir in coarsely ground peanuts and simmer, taste and adjust with sugar or curry paste (use a little less peanut butter in a pinch). Sauce may be made in advance, but tends to thicken, simply thin with water over a medium flame before serving. Makes enough for a double batch of chicken satay.