Chicken Satay With Spicy Peanut Sauce And Cucumber Relish

  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.

coconut milk, fish sauce, red curry, brown sugar, cilantro, ground turmeric, chicken breast, coconut milk, red curry, chunky peanut butter, chicken stock, brown sugar, lime juice, salt, cucumber, shallots, chile, white vinegar, brown sugar, salt

Taken from www.food.com/recipe/chicken-satay-with-spicy-peanut-sauce-and-cucumber-relish-409176 (may not work)

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