Don't forget the peanut-tamarind dipping sauce!
, which, if you're feeling extra cheaty, you can make a quick version of just by stirring together some chunky peanut butter, store-bought curry paste, and lime juice ; seasoning it with soy sauce, garlic, and sugar; and loosening it with water, making it an under-five-minute affair.
Once I've pounded those ingredients into a paste, I add some coconut milk, fish sauce, and a little salt. The marinade should be quite salty and sweet at this point. The salt helps to break down the muscle structure of the chicken pieces, allowing them to retain more moisture as they cook, while the sugar helps them caramelize and brown on the grill.
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