Recipe

Chicken Satays With Peanut Dip Recipe

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Ingredients

Directions

Step #1 In a bowl, mix all the marinade ingredients except the chicken.
Step #2 Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, & add to marinade.
Step #3 Turn chicken to coat, cover and put in the fridge for up to 4 hrs.
Step #4 Meanwhile, prepare the sauce: Bring the coconut milk to a simmer in a small saucepan.
Step #5 Whisk in curry paste until dissolved, about 1 to 2 mins.
Step #6 Whisk in peanut butter, stock & sugar, stirring constantly, reduce heat & cook this until smooth, about 5 mins.
Step #7 remove this from heat & add tamarind juice & salt.
Step #8 Set aside to cool to about room temp.
Step #9 Prepare relish: Place cucumber, shallot, & chili slices in a small bowl.
Step #10 Heat the vinegar, until mixture reaches a boil & sugar is dissolved, stirring, sugar & salt in a small saucepan, about 3 mins.
Step #11 remove this from the heat, cool to about room temp, & then pour over cucumber mixture.
Step #12 Garnish with cilantro leaves & set aside.
Step #13 Prepare grill & thread marinated chicken onto soaked bamboo skewers.
Step #14 Place on grill & cook 5 to 7 mins, or until cooked through, turning once.
Step #15 serve this with peanut sauce & cucumber relish.
Step #16 This recipe yields 4 to 6 servings.
Step #17 --.
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