This recipe is from True Thai, by Victor Sodsook (see review by Adam Hiller)
 

Grilled Chicken Satay With Curried Peanut Sauce

The marinade for chicken satay is flavored by Panang curry paste, a milder seasoning mix than Red Curry Paste, because chicken is lighter in flavor than either beef or lamb.  Chicken also grills a bit faster.

Marinade

Satay Combine the marinade ingredients in a bowl and mix well to dissolve the sugar and blend the curry paste.

Slice the chicken breasts in half horizontally to make thin, flat slabs, then cut them into strips 3" long by 1" wide.  Add the chicken to the marinade and stir to coat all the pieces. Cover and refrigerate for at least 3 to 4 hours or as long as 24 hours.

Build a medium-hot charcoal fire or preheat a gas grill or a broiler.  Meanwhile, thread the marinated chicken onto the soaked bamboo skewers, about two pieces per skewer.

Grill or broil the sticks of satay until cooked, turning once or twice, about 3 to 4 minutes total.  If making toast points, grill the bread as you tend the satay, then stack and cut the grilled bread into toast points before serving.

Transfer the satay to a large serving platter.  Serve at once with the Curried Peanut Satay Sauce, Spicy Cucumber Relish, and toast points, if desired.
 

Panang Curry Paste (Krung Kaeng Panang)

Makes about 1-2/3 cups

Panang is an island off the west coast of Malaysia in the Strait of Malacca, just south of Thailand.  Although this paste derives its name from another country, it's a perfect example of what Thai cooks aspire to---many distinctive flavors held in a beautiful balance, with no single taste predominating.

A Panang curry dish will be moderate in heat and will often contain crushed peanuts, which are very popular in Malaysian cooking.

With kitchen shears or a chef's knife, stem the chilies and shake out most of the seeds.  Cut the chilies in half lengthwise and remove any tough, dried ribs.  Cut them crosswise into 3/4-inch pieces and put them in a bowl.  Add water to cover and soak for 30 minutes.

Meanwhile, dry-roast the coriander seed in a small skillet over medium heat for 3 to 5 minutes, until toasty and aromatic, shaking the pan often to prevent burning.  Transfer the coriander seed to a small bowl and set aside to cool.

Set the skillet back over medium heat. Place the foil-wrapped shrimp paste in the skillet and cook for about 5 minutes, until aromatic, turning the packet over once or twice.

Put the roasted coriander seed in a large, heavy mortar and grind to a powder.  Transfer the ground coriander seed to the bowl of a food processor fitted with a metal blade.

Peel the Kaffir limes. Mince the peel and set aside.

If using fresh Kaffir lime leaves, stack them and cut them into fine slivers with kitchen shears or a sharp knife.

Combine the minced lime peel, lime leaves, cilantro, lemon grass, and ginger in the boartar and pound for a minute or so to break down the fibers.  Transfer the crushed mixture to the food processor.

Pound the garlic and shallots in the mortar just until crushed and transfer them to the food processor.

Unwrap the shrimp paste and add it to the food processor.

Drain the chilies, reserving about 1/2 cup of the soaking liquid.  Add the chilies to the food processor.

Process the ingredients until a rich, moist paste forms, stopping occasionally to scrape down the sides of the work bowl.  Add a few tablespoons of the chili-soaking liquid now and then, if needed to ease the grinding.

This paste can be stored in an airtight container in the refrigerator for 1 month, or in the freezer for up to 3 months.
 

Curried Peanut Satay Sauce (Nam Satay)

Satay sauce is a sophisticated blend of tropical flavors, including one that's an American childhood favorite.  Maybe that's why Americans take so quickly and wholeheartedly to this rich, creamy dip, flavored with fresh Massaman curry paste and cooked with coconut milk, brown sugar, and chunky peanut butter.

This recipe makes a large quantity, enough for a mixed grill of beef, lamb, chicken, and pork satays for 16 people.  Any leftover sauce can be used as a dip for raw vegetables or warmed and spread on toast for a quick, delicious snack.

Put the coconut milk in a medium saucepan and slowly bring it to a gentle boil over medium heat, stirring occasionally.  Add the curry paste and stir until well blended and fragrant, about 3 minutes.  Add the peanut butter and cook, stirring constantly, for 1 minute.  Reduce the heat to low and add the brown sugar.  Cook, stirring frequently, until the sauce is smooth and well blended, about 2 minutes.  Remove from the heat and stir in the fish sauce.

Cool slightly and serve warm or at room temperature.

This sauce will keep for at least 3 weeks if refrigerated in a covered container.
 

Massaman Curry Paste (Krung Kaeng Massaman)

Makes about 1-1/2 cups

This rich, mild curry paste gets its name from the Muslim people of southern Thailand.  Its exotic perfume comes from sweetly fragrant spices such as cloves, cardamom and cinnamon.  Thai cooks use this paste in hearty stewlike dishes and as the principal ingredient of Curried Peanut Satay Sauce, the dipping sauce for grilled satays.

With kitchen shears or a chef's knife, stem the chilies and shake out most of the seeds. Cut the chilies in half lengthwise and remove any tough, dried ribs.  Cut them crosswise into 3/4" pieces and put them in a bowl.  Add water to cover and soak for 30 minutes.

Meanwhile, combine the cardamom, cumin, and coriander seeds in a small skillet.  Dry-roast the spices over medium heat for 3 to 5 minutes, until toasty and aromatic, shaking the pan often to prevent burning.  Transfer the spices to a small bowl and set aside to cool.

Set the skillet back over medium heat.  Place the foil-wrapped shrimp paste in the skillet and cook for about 5 minutes, until aromatic, turning the packet over once or twice.  Remove the packet from the skillet and set it aside to cool.

Combine the peppercorns, cloves, cinnamon, and the roasted spices in a large heavy mortar and grind to a powder.  Transfer the ground spices to the bowl of a food processor fitted with a metal blade.

Put the lemon grass and ginger in the mortar and pound for a few minutes to break down the fibers.  Transfer the crushed mixture to the food processor.

Pound the garlic and shallots in the mortar just until crushed and trasfer them to the food processor.

Unwrap the shrimp paste and add it to the food processor.

Drain the chilies, reserving about 1/2 cup of the soaking liquid.  Add the chilies to the food processor.

Process the ingredients until a rich, moist paste forms, stopping occasionally to scrape down the sides of the work bowl.  Add a few tablespoons of the chili-soaking liquid now and then, if needed, to ease the grinding.

This paste can be stored in an airtight container in the refrigerator for 2 month, or in the freezer for up to 3 months.