Mike invented this yesterday and (as we should all know by know) never uses measuring tools. Which is too bad because it was tasty! Here are his best estimations:
2 lbs chicken breast, cut into strips
1/2 c tomato paste
1/2 c curry paste (he used Masaman)
1/2 c smooth nut butter
1/2 c lime juice
1/4 c coconut aminos (or soy sauce)
1/4 c honey
1 Tbsp rooster sauce (sriracha)
1 tsp salt
Combine tomato and curry paste, apply liberally to chicken and allow to marinate while heating the grill to medium-high. Using wire hangers cut into 6" spears (yes, for real, that's where the name came from), skewer the chicken tandoori-style. Grill chicken for 5 minutes each side, or until done.
While chicken is grilling, mix together the rest of the ingredients for a tasty satay sauce.