Finally we come to the end of our New Year’s Eve feast. We’ll finish in Thailand with some chicken satay. I marinated some thinly sliced chicken breast in yogurt seasoned with curry powder, turmeric, garlic and ginger for about 5 hours. The chicken was skewered and cooked in my grill pan. I served it with a Thai peanut sauce made from creamy peanut butter, soy, sesame oil, sriracha chili oil, rice vinegar, a pinch of sugar and some water.
