(No simple vegetarian fix for satay... but the curried peanut sauce is good on SO many things I wanted to point it out. Definitely try it on carrot sticks and go from there!)
SATAY
1 lb boneless, skinless chicken thighs
½ cup coconut milk*
1 T. Massaman curry paste*
2 T. dark brown sugar
2 T. fish sauce (nam pla)*
Cut chicken into small strips or bite-sized pieces. Mix remaining ingredients for marinade. (If have trouble dissolving the curry paste, it may help to heat the coconut milk a little in the microwave.) Add chicken to marinade, stir, cover, and refrigerate at least 3-4 hours (or can be done up to a day ahead of time).
Soak bamboo skewers in water for 30 min., skewer, and grill.
CURRIED PEANUT SAUCE
½ c. coconut milk* **
2 t. Massaman curry paste*
½ c. chunky peanut butter
3T. dark brown sugar
1 T. fish sauce (nam pla)*
Put coconut milk in small saucepan and slowly bring to a gentle boil over medium heat, stirring occasionally. Add the curry paste and stir until well blended and fragrant, about 3 min. Reduce heat and stir in the peanut butter and brown sugar(if the peanut butter gets too hot it will separate and your sauce will be very greasy). Cook until the sauce is smooth and well-blended, about 2 min. Remove from heat and stir in fish sauce.
Serve warm or at room temp.
(The peanut sauce is also tasty on carrots!)
adapted from True Thai
* These ingredients may be easily found at Lee Lee’s or other Asian groceries.
** better yet get an envelope of coconut milk powder... Use half of one envelope (30 g or 1/4 c.) of coconut milk powder and 1/4 c. water instead of the coconut milk... your sauce will be thicker.
