Marty'S Thai Chicken Satay

• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 2 teaspoons tamarind paste
• 1 stalk lemon grass, chopped
• 2 cloves garlic, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon lime juice
• 1 teaspoon muscovado sugar
• 1/2 teaspoon chili powder
• 2 pounds skinless, boneless chicken breast, cut into strips
• 20 wooden skewers, soaked in water for 30 minutes
• 2 tablespoons crunchy peanut butter
• 2 tablespoons chopped peanuts
• 1 (14 ounce) can coconut milk
• 2 teaspoons red Thai curry paste
• 1 tablespoon fish sauce
• 1 teaspoon tomato paste
• 1 tablespoon brown sugar

1. Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour.
2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm.
4. Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.

vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, ground cumin, ground coriander, lime juice, muscovado sugar, chili powder, skinless, wooden skewers, crunchy peanut butter, peanuts, coconut milk, red thai curry, fish sauce, tomato paste, brown sugar

Taken from www.allrecipes.com/recipe/168042/martys-thai-chicken-satay/ (may not work)