Chicken Satay With Spicy Peanut Sauce And Cucumber Relish

Total Time: 4 hrs 10 mins Preparation Time: 4 hrs Cook Time: 10 mins

Ingredients

• Servings: 4
• 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 vinegar
• 2 teaspoons brown sugar
• 1 teaspoon salt

Recipe

• 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.