Chicken Satay With Spicy Peanut Sauce And Cucumber Relish
Serves: 5
Lacy Volkman
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Coconut Milk1 tbsp
Fish Sauce3 tbsps
Red Curry Paste2 tsps
Palm Sugar1 tbsp
Cilantro (chopped)1 tsp
Ground Turmeric1 tsp
Salt1 cup
Chunky Peanut Butter1 cup
Chicken Stock1 cup
White VinegarDirections:
1
Special equipment: Bamboo skewers, soaked in cold water 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
3
Turn chicken to coat, cover and refrigerate for up to 4 hours
4
Meanwhile, prepare the sauce: Bring the coconut milk to a simmer in a small saucepan
5
Whisk in curry paste until dissolved, about 1 to 2 minutes
6
Whisk in peanut butter, stock and sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes
7
Remove from heat and add tamarind juice and salt
8
Set aside to cool to room temperature
9
Prepare relish: Place cucumber, shallot, and chili slices in a small bowl
10
Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture reaches a boil and sugar is dissolved, about 3 minutes
11
Remove from the heat, cool to room temperature, and then pour over cucumber mixture
12
Garnish with cilantro leaves and set aside
13
Prepare grill and thread marinated chicken onto soaked bamboo skewers
14
Place on grill and cook 5 to 7 minutes, or until cooked through, turning once
15
Serve with peanut sauce and cucumber relish