This is an awesome recipe modified from one of my favorite chefs, Tyler Florence. His food is usually simple and he uses ingredients I wouldn’t always think to combine. This one also works great as an appetizer. The are made gluten-free and dairy-free by substituting a few ingredients.
Combine coconut milk, ginger, garlic and curry powder in a bowl. Add the chicken strips, coat and marinate up to 2 hours in the refrigerator. Soak wooden skewers while you wait. Once ready, thread the chicken lengthwise along the prepared skewer, weaving the chicken in and out. Grill the chicken 3-5 minutes per side.
Puree the peanut butter, tamari, chili paste, brown sugar and lime juice in a small food processor. While the motor is running, slowly add the hot water to desired consistency – you may not need the full amount. Garnish with chopped peanuts and serve alongside the chicken satay.