500g boneless, skinless chicken thighs, cut into thin strips
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons vegetable oil
2 tablespoons curry powder
2 tablespoons brown sugar
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon ground coriander
Bamboo skewers, soaked in water for 30 minutes
Pantainorasingh Satay Sauce, as much as desired
In a bowl, combine soy sauce, fish sauce, vegetable oil, curry powder, brown sugar, turmeric powder, cumin, and coriander. Mix well to make the marinade.
Add the chicken strips to the marinade and toss to coat. Let it marinate for at least 1 hour, or overnight in the refrigerator for more flavor.
Preheat a grill or grill pan over medium-high heat.
Thread the marinated chicken strips onto the soaked bamboo skewers.
Grill the chicken skewers for about 3-4 minutes on each side, or until cooked through and slightly charred. Keep an eye on them to prevent burning.
While the chicken is grilling, prepare the satay sauce.Transfer the satay sauce to a serving bowl and garnish with crushed peanuts and fresh cilantro, if desired.Serve the grilled chicken satay skewers with the satay sauce on the side for dipping.Enjoy the authentic Thai Chicken Satay with flavorful Satay Sauce.