Chicken Satay with Spicy Peanut Sauce

Ingredients

• 2 teaspoons ginger/garlic paste 
• 1 tablespoon fish sauce 
• 1.5 teaspoons kosher salt 
• 1 tablespoon brown sugar light packed
• 1 tablespoon juice of lime freshly squeezed
• 0.3 cup natural butter extract (no salt or sugar added)
• 1 tablespoon curry paste red
• 0.8 cup coconut milk unsweetened
• 30 servings vegetable oil 
• 2 pounds frangelico boneless skinless
• 8 inch frangelico for 30 minutes to avoid burning on the grill)
• 2 pounds frangelico boneless skinless
• 8 inch frangelico for 30 minutes to avoid burning on the grill (soak them in water )

Equipment

• bowl
• baking sheet
• sauce pan
• whisk
• grill
• skewers

Directions

1. Place the coconut milk, fish sauce, brown sugar, curry paste, and salt in a large bowl and whisk to combine; set aside.
2. Place everything but the lime juice in a small saucepan and whisk to combine. Bring to a simmer over medium heat, stirring occasionally, until the ingredients are evenly combined, about 3 minutes total.
3. Heat a gas or charcoal grill to medium-high (about 375°F to 425°F). Meanwhile, thread a single piece of chicken lengthwise onto each skewer and transfer to a baking sheet.When the grill is ready, rub the grates with a towel dipped in vegetable oil.
4. Place the skewers on the grill, close the cover, and cook until grill marks appear on the bottom, about 3 to 4 minutes. Flip the chicken, close the grill, and cook until grill marks appear on the second side and the chicken is cooked through, about 3 to 4 minutes more.
5. Transfer the skewers to a clean serving platter and serve with the cooled peanut sauce for dipping.