For your last party of the season, celebrate New Year’s with these crowd-pleasing, simple to prepare, red curry chicken satays. If you’re not familiar with red curry paste, it’s a delicious blend of lemongrass, Thai ginger, fresh red chilis and fragrant spices. You can buy at almost any grocery store. The secret here is to buy chicken tenders for this appetizer. They fit perfectly on the skewers. Make them in advance along with the red curry coconut sauce and bake them right before your guests arrive. I have found that store-bought peanut sauce for dipping is just as good as homemade.
Happy New Year and best to you in 2017!
- 3 tablespoons Thai red curry paste
- ¼ cup vegetable oil
- 1 Package of chicken tenders
- Salt and freshly ground pepper
- 1 cup unsweetened coconut milk
- 1 /1/2 tablespoons Asian fish sauce
- 1½ tablespoons dark brown sugar
- Peanut sauce for serving (I bought the Lotus brand)
- Preheat the oven to 450° and position a rack nearest the top.
- Lay out chicken tenders on a cutting board and place plastic wrap over the top. Pound the chicken tenders gently to thin them out. Remove plastic wrap and sprinkle with salt and pepper. In a large bowl, whisk 1 tablespoon of the red curry paste with the oil. Add the chicken, and toss to coat.
- Meanwhile, in a small saucepan, combine the coconut milk, fish sauce, brown sugar and the remaining 2 tablespoons of red curry paste and bring to a boil. Cook over high heat, stirring occasionally, until slightly thickened, about 3 minutes.
- When ready, skewer the chicken on bamboo sticks and place on a large rimmed baking sheet. Using a spoon or grill brush, spread half the coconut-curry sauce over the chicken and bake for about 20-25 minutes, until cooked through and just starting to brown. Remove from the oven; preheat the broiler.
- Spread the rest of the coconut-curry sauce over the chicken and return to the oven and broil for 5 minutes, until browned. Transfer the chicken to a platter. Serve with peanut sauce.