Skewered meats are commonplace amongst the street foods of Asia. This Chicken Satay from Chef Jett Hurapan at Songkran Thai Kitchen comes paired with a terrific Thai chili dipping sauce.
Cut chicken into cubes then marinate with yellow curry, soy sauce, sesame oil, white pepper, garlic and then put it on a skewer.
For the Thai Dipping Sauce:
Combine all ingredients. Yield is 1 ½ cups.