Clockwise from top, satays of pork, shrimp, chicken, and beef.

The Chef
Jean-Georges Vongerichten, Spice Market

Servings
Serves 6

Ingredients
Peanut Sauce
1⁄2 teaspoon peanut oil
1 teaspoon red curry paste
1 teaspoon sugar
1⁄2 cup coconut milk
1⁄2 cup coarsely chopped, roasted peanuts
1 teaspoon soy sauce

Spice Paste
4 tablespoons finely chopped shallots
3 tablespoons ground roasted peanuts
1 tablespoon coriander seeds, toasted and ground
1 teaspoon cumin seeds, toasted and ground
1⁄2 cup coconut milk
1 teaspoon turmeric
1 tablespoon condensed milk
1 tablespoon palm sugar (or light brown sugar)
2 tablespoons Thai fish sauce
1 tablespoon whiskey
Pinch salt

Skewers
1 1⁄2 pounds boneless chicken breast
Salt and freshly ground black pepper

Cooking Instructions
Peanut Sauce
Heat the oil in a saucepan, and sweat the curry and sugar until the sugar melts and starts to caramelize. Add the coconut milk, and bring to a boil. Stir in the peanuts, and season with soy sauce.

Spice Paste
In a blender, purée the shallots, peanuts, coriander, and cumin into a paste, then add the remaining ingredients and blend until smooth.

Skewers
Cut the chicken into strips 1 inch wide, 3 to 4 inches long, and at least 1⁄4 inch thick, and thread onto skewers. Coat the chicken with spice paste, and season with salt and pepper. Heat the grill to medium-high, and cook until lightly charred on one side, then turn to cook other side. Do not overcook, or the chicke