Chicken Satay with Peanut Sauce

Steps

1. 1

   Whisk 1/2 cup of the coconut milk with the fish sauce, 1 tablespoon of the brown sugar, the curry powder, turmeric and garlic. Add the chicken, toss to coat, and refrigerate for at least 30 minutes or up to 8 hours. Soak the skewers in water at the same time.

2. 2

   Heat the broiler with a rack 4 to 5 inches below the element. Line a rimmed sheet pan with foil and lightly oil it.

3. 3

   Thread the chicken onto the skewers in a loose ribbon, letting excess marinade drip off, and lay them on the pan in a single layer.

4. 4

   Broil, turning once halfway through, until the chicken is charred at the edges and reads 165°F, 8 to 10 minutes in total. Watch closely, as broilers vary.

5. 5

   While the chicken cooks, whisk the peanut butter, the remaining coconut milk (about 1 cup), the soy sauce, sriracha and remaining 1 teaspoon brown sugar in a small saucepan over medium-low heat until smooth and warm, about 3 minutes.

6. 6

   Take the sauce off the heat, stir in the lime juice and thin with a splash of water if it is too thick to dip. Serve the skewers with the sauce alongside.