Combine red curry paste, coconut milk, fish sauce, white sugar, lime juice and garlic powder in a big bowl. Stir well.
Add chicken. Mix well. Cover bowl with saran wrap and store in fridge for at least ½ a day but I prefer overnight.
Before threading, soak or submerge skewer in water for 1 hour. If cooking in pan, use a 5 inch skewer stick so it can easily fit in a large pan.
Thread chicken leaving 1 ½ stick for easy handling.
PAN – Heat peanut oil in pan over medium heat. Fry for 4 minutes each side or when cooked through. Do not overcrowd, so it frys intead of steam.
GRILL – Brush chicken lightly with peanut oil. Have charcoal on one side of grill. Place chicken on the other side without charcoal and cover grill. Cook for 8 to 10 minutes or depending on your preference.
OVEN – Brush chicken lightly with peanut oil. Preheat at 350 degrees F. Place chicken satay for 25 minutes or until cooked. 15 minutes later flip skewer on the other side. To brown chicken switch dial to broil and brown each side for a minute but not necessary.
Grind peanuts with water in blender. For a smoother consistency, blend longer otherwise run blender for a short time if coarser texture is preferred.
Note: A mortar and pestle can be used. If you don’t have cocktail peanuts substitute with ¾ cup conventional peanut butter then omit the 2 tablespoons of peanut butter in the recipe.
In a sauce pan over medium to low heat, combine and stir the ingredients until it simmers. Stir occassionally until consistency is quite thick (but not too thick) that you can pour.
Serve with chicken satay. Enjoy!
Any leftover peanut sauce can be used with other meat, fish or vegetables. Freeze for 2 months in an air tight container.