Chicken Satay with All-Purpose Thai Peanut Sauce

INGREDIENTS

1 13.5 ounce can

Coconut milk, full-fat unsweetened

2 oz

Thai red curry paste

1 tbsp

Fish sauce

3/4 cup

Peanut butter, unsweetened natural creamy

1 tbsp

Soy sauce

Kosher salt and pepper

1/2 tbsp

Salt

3/4 cup

Sugar

2 tbsp

Apple cider vinegar or white vinegar

1/2 cup

Water

Boneless, skinless chicken thighs or 2 breasts, lightly pounded and cut into strips