Chicken Satay with Spicy Peanut Sauce and Cucumber Relish

By á-4606

Ingredients

• Marinade:
• 1/2 cup coconut milk
• 1 tablespoon fish sauce
• 2 teaspoons red curry paste
• 1 teaspoon palm sugar or brown sugar
• 1 tablespoon chopped cilantro
• 1/2 teaspoon ground turmeric
• Salt and freshly ground black pepper
• 1 pound boneless, skinless chicken breasts
• Bamboo skewers, soaked in cold water
• Peanut Sauce:
• 1 cup coconut milk
• 3 tablespoons red curry paste
• 1/2 cup chunky peanut butter
• 1/2 cup chicken stock
• 1/4 cup palm sugar or brown sugar
• 2 tablespoons tamarind liquid, or fresh lime juice
• 1 teaspoon salt
• Cucumber Relish:
• 1 large Japanese cucumber, peeled, halved and thinly sliced
• 2 shallots, thinly sliced
• 1 small Thai chili or serrano chili, thinly sliced
• 1/3 cup white vinegar
• 2 teaspoons palm sugar or brown sugar
• 1 teaspoon salt
• Cilantro leaves, for garnish

Details

Servings 4
Preparation time 270mins
Cooking time 280mins

Preparation

Step 1

1. In a bowl, combine all the marinade ingredients
except the chicken.

2. Slice the chicken into long, thin strips, about 3 inches
long by 1 inch wide, and add to marinade. Turn chick-
en to coat, cover and refrigerate for up to 4 hours.

3. Meanwhile, prepare the sauce: Bring the coconut milk
to a simmer in a small saucepan.

4. Whisk in curry paste until dissolved, about 1 to 2 min-
utes. Whisk in peanut butter, stock and sugar, reduce
heat and cook until smooth, stirring constantly, about
5 minutes.

5. Remove from heat and add tamarind juice and salt.
Set aside to cool to room temperature.

Prepare relish:
1. Place cucumber, shallot, and chili slices in a small
bowl.

2. Heat the vinegar, sugar and salt in a small saucepan,
stirring, until mixture reaches a boil and sugar is dis-
solved, about 3 minutes.

3. Remove from the heat, cool to room temperature,
and then pour over cucumber mixture. Garnish with
cilantro leaves and set aside.

4. Prepare grill and thread marinated chicken onto soak-
ed bamboo skewers.

5. Place on grill and cook 5 to 7 minutes, or until cooked
through, turning once.

6. Serve with peanut sauce and cucumber relish.