timk

Here is the recipe for the skewers that I brought to the hors d'oeuvre potluck at Kim and Dave's house.

Chicken Satay Skewers

Adapted from a recipe by Jean-Marie Josselin from the book The New Cuisine of Hawaii (book author: Janice Wald Henderson).

Ingredients:

1 1/2 cups canned unsweetened coconut milk
3 tablespoons red Thai curry paste
1 teaspoon turmeric
1/4 teaspoon curry powder
3/4 cup chunky natural-style peanut butter
1/4 cup water (or more to thin as needed)
12 basil leaves, julienned
3 tablespoons minced fresh ginger
2 tablespoons minced garlic
peanut oil
3 lbs chicken breast tenders
bamboo skewers

Directions:

For the sauce:
Bring coconut milk to a simmer. Whisk in curry paste, turmeric, and curry powder. Whisk in peanut butter, water, and basil leaves. Season to taste with salt. This can be prepared one day ahead if desired.

For the chicken:
Split each tender lengthwise and skewer. Sauté ginger and garlic in peanut oil for a couple minutes until light golden color. Coat chicken evenly with ginger & garlic mixture (press in to stick). Grill chicken until cooked through. A couple minutes per side over direct medium heat should be all the time you need.

Coat skewers with sauce and serve. Makes about 36 skewers.

Hi,

I finally found the mouthfuls site!  And the right one at that...  

Big thanks to Dave, Kim, Kim's mom, and the rest of the gang present for the wonderful food and drink!  We had a great time and my wife, Dana, now understands why I was raving after the comfort food gathering.

I am happy to post my recipe for the chicken satay as long as it is cool to do so since it is a fairly close derivative from a cookbook.  A few changes here and there...

Aloha,

Tim (the neighbor)