CHICKEN SATAY

CHICKEN SATAY

• 1/2 cup coconut milk
• 2 Tablespoons curry powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 pound boneless skinless chicken, breast or thighs
• ~25 wooden skewers

For Peanut Sauce

• 3/4 cup coconut milk
• 1 Tablespoon roasted chili paste (nam prik pao)
• 3 Tablespoons peanut butter
• 1 Tablespoon sugar
• 1 teaspoon fish sauce
• 1 teaspoon vinegar

For Cucumber Salad

• 1/4 cup cucumber, cut into thin quarters
• 1/4 cup shallots, sliced thinly
• 1/4 cup water
• 1/4 cup sugar
• 1/4 cup vinegar
• 1 small jalapeno pepper, sliced thinly
• A few sprigs of cilantro, chopped

INSTRUCTIONS

For Chicken Satay

Soak the wooden skewers in water for 30 minutes before grilling.

1. Cut the chicken into 1/4" thick slices.
2. Mix the rest of the ingredients in a bowl and marinate your chicken pieces in this sauce for a few minutes. Don't be afraid to work the marinade into the chicken with your hands.
3. Thread the chicken pieces onto the skewers, allowing them to bunch up some so that the chicken stays moist when it's on the grill.
4. Grill over medium heat for several minutes on each side until the chicken is cooked but still nice and moist.

For Peanut Sauce

1. Heat the coconut milk over medium heat.
2. Add the roasted chili paste and simmer until the oil rises to the top.
3. Then add the rest of the ingredients and adjust to your tastes.

For Cucumber Salad

1. Mix the water, sugar, and vinegar and stir until the sugar is dissolved.
2. Add the rest of the ingredients. 
3. Chill until you're ready to serve.