Chicken Satay

Cut your chosen protein into 1-inch cubes. If using wooden skewers, soak them in water for at least 30 minutes.

In a shallow bowl, whisk together 1/2 cup coconut milk, 2 tbsp sesame oil, minced garlic, grated ginger, 2 tbsp lime juice, fish sauce, and 1 tbsp brown sugar.

Add the protein cubes to the marinade, toss well, and let rest for at least 15 minutes (or up to overnight in the refrigerator).

In a small saucepan over low heat, warm 1/2 cup coconut milk with 1/3 cup peanut butter, stirring to combine.

Stir in red curry paste, remaining 1 tbsp brown sugar, and 1 tbsp lime juice. Thin with a splash of water if needed. Keep warm; sauce should be pourable.

Thread marinated protein pieces onto skewers, spacing them about 1/2 inch apart, using 3–4 pieces per skewer.

Preheat a grill or grill pan to medium-high heat (about 400°F). Brush the grill grates with oil to prevent sticking.

Grill the satay skewers for 5–6 minutes per side, rotating once, until the protein is cooked through and lightly charred at the edges (internal temp 165°F for chicken).

Transfer skewers to a serving plate. Drizzle or pour the warm peanut sauce over them, and garnish with sliced green onion and sesame seeds.