Chicken Satay

Directions

1. 1
   To make the sauce: Put the oil in a medium saucepan and set over high heat.
2. 2
   When the oil is very hot and almost smoking, add the curry paste and sugar and cook, stirring, until fragrant, about 1 minute.
3. 3
   Add the coconut milk and bring the mixture to a boil.
4. 4
   Stir in the peanuts and soy sauce.
5. 5
   Taste and adjust the seasoning.
6. 6
   To make the marinade: Put the coriander and cumin seeds in a small skillet set over medium heat.
7. 7
   Toast, shaking the pan occasionally, until lightly browned and fragrant.
8. 8
   Remove from the heat, cool completely, and grind to a fine powder in a spice grinder.
9. 9
   Put the shallots, peanuts, ground coriander and cumin in a blender.
10. 10
    Blend until the mixture becomes a paste.
11. 11
    Add the coconut milk, turmeric, sweetened condensed milk, palm sugar, nam pla, whiskey, and salt.
12. 12
    Blend again until smooth and set the marinade aside in a shallow plate.
13. 13
    Thread the chicken cubes onto the skewers, leaving 3 inches at the end.
14. 14
    Dip and roll each skewer in the marinade and let sit while you start a charcoal or gas grill or broiler; the fire should be medium-hot, and the grill rack should be about 4 inches from the heat source.
15. 15
    (You can also cover the meat and refrigerate it for up to a day.)
16. 16
    Season the skewers with salt and pepper and grill or broil for 5 minutes per side, or until lightly browned all over and cooked through.
17. 17
    Serve immediately with the peanut sauce.