Chicken Satay With Spicy Peanut Sauce And Cucumber Relish

Recipe Ingredients

		Marinade
1/2 cup	118ml	Coconut milk
1 tablespoon	15ml	Fish sauce
2 teaspoons	10ml	Red curry paste
1 teaspoon	5ml	Palm sugar or brown sugar
1 tablespoon	15ml	Chopped cilantro
1/2 teaspoon	2.5ml	Ground turmeric
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Boneless skinless chicken breasts
		Bamboo skewers - soaked in cold
		Water
		Peanut Sauce
1 cup	237ml	Coconut milk
3 tablespoons	45ml	Red curry paste
1/2 cup	99g / 3.5oz	Chunky peanut butter
1/2 cup	118ml	Chicken stock
1/4 cup	40g / 1.4oz	Palm sugar or brown sugar
2 tablespoons	30ml	Tamarind liquid, or fresh lime juice
1 teaspoon	5ml	Salt
		Cucumber Relish
1		Japanese cucumber - peeled, halved, (large)
		And thinly sliced
2		Shallots - thinly sliced
1		Thai chili or serrano chili - thinly sliced (small)
1/3 cup	78ml	White vinegar
2 teaspoons	10ml	Palm sugar or brown sugar
1 teaspoon	5ml	Salt
		Cilantro leaves - for garnish

Recipe Instructions

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

Meanwhile, prepare the sauce: Bring the coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1 to 2 minutes. Whisk in peanut butter, stock and sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and add tamarind juice and salt. Set aside to cool to room temperature.

Prepare relish: Place cucumber, shallot, and chili slices in a small bowl. Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and then pour over cucumber mixture. Garnish with cilantro leaves and set aside.

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 sauce and cucumber relish.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B02 broadcast 08-05-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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