Chicken Satay (No Dairy!)

I've actually made this dish many times. Its fallen out of my rotation, but I'm plugging it in back in. It's super simple. And who doesn't love peanut sauce? I could eat it like soup.

Cut 1 lb of boneless, skinless chicken breasts into strips (or if your market sells raw chicken cut into tenders, buy that). Combine 1 TB fish sauce, 1 TB red curry paste and 1 TB vegetable oil. Pour marinade over chicken and let sit in refrigerator for 1 hour.

While chicken marinates, combine the following in a saucepan on medium low heat

1 16 oz can of unsweetened coconut milk
1/2 cup peanut butter (use the organic, sugar-free kind)
1 tsp red curry paste
1 tsp sugar

Use a whisk to help ingredients come together. Cook for about 15 minutes. Feel free to add more curry paste or sugar to taste.

Take chicken out of refrigerator and thread onto wood skewers. Grill for about 2 minutes on each side.

Spoon some hot peanut sauce over the chicken, and garnish with chopped cilantro and peanuts. Serve over rice.