Chicken Satay With Spicy Peanut Sauce and Cucumber Relish |
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Prep Time: 240 Minutes Cook Time: 10 Minutes |
Ready In: 250 Minutes Servings: 4 |
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Not too spicy, very tasty, easy to make. Ingredients:
1/2 cup coconut milk |
1 tablespoon fish sauce |
2 teaspoons red curry paste |
1 teaspoon brown sugar |
1 tablespoon cilantro, chopped |
1/2 teaspoon ground turmeric |
1 lb boneless skinless chicken breast |
1 cup coconut milk |
2 tablespoons red curry paste |
1/2 cup chunky peanut butter |
1/2 cup chicken stock |
1/4 cup brown sugar |
2 tablespoons fresh lime juice |
1 teaspoon salt |
1 large japanese cucumber |
2 shallots |
1 thai chile |
1/3 cup white vinegar |
2 teaspoons brown sugar |
1 teaspoon salt |
Directions:
1. In bowl combine 1/2 cup coconut milk, fish sauce, 2 teaspoons red curry paste, 1 teaspoon brown sugar, ciclantro, and turmeric.
2. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat. cover and refrigerate for up to 4 hours.
3. While marinating, bring the 1 cup coconut milk to a simmer. Whisk in 2 tablespoons curry paste until dissolved. Whisk in peanut butter, stock and 1/4 cup brown sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and ad lime juice. Set aside to cool to room temperature.
4. Prepare relish: Peel, half, and thinly slice cucumber. Thinly slice shallots and chili. Mix in a small bowl. Heat the vinegar, 3 teaspoons brown sugar, and 1 teaspoon salt in a small saucepan, stirring until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from heat, cool to room temperature, and then pour over cucumber mixture.
5. Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut butter sauce and cucumber relish.
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