Thai Chicken Satay

Servings

18

Ingredients

Chicken Satay

3 Chicken breasts boneless and skinless
1 tablespoon Yellow curry powder
1 teaspoon Tumeric ground
1 1/2 teaspoons Palm or light brown sugar
1 cup Coconut cream
1/2 teaspoon Lime juice
2 tablespoons Oyster sauce
2 tablespoons Soy sauce
2 clove Garlic crushed
5 Cilantro stems crushed
2 tablespoons lemon grass finely chopped

Peanut Sauce

1/2 Lemongrass stalk finely chopped
1 Shallot finely chopped
1 tablespoon Vegetable oil
1 tablespoon Massaman curry paste
1/8 cup Vegetable oil
1 cup Coconut cream
1/8 cup Fish sauce
1/4 cup Palm or lite brown sugar
1/4 cup Tamarind juice
1 tablespoon Yellow curry powder
1/2 cup Roasted unsalted peanuts finely ground
1/4 cup Peanut butter

Cucumber vinegar sauce

1/4 cup Rice wine vinegar
1/4 cup Sugar
1/2 teaspoon Salt
1/4 cup Cucumbers small dice
2 Shallots small dice
1 Thai chili. finely chopped more if you like it spicy

Directions

Chicken Satay:
Cut your chicken breasts into six even pieces. In a large bowl mix all remaining ingredients and stir until fully mixed. Place the chicken into the marinade and let sit overnight. Place them either onto presoaked wooden or metal skewers. ( You may want to wear gloves to do this ) Traditionally these are grilled on special grills but I will explain two methods. Grilling: Place the skewers on to the grill trying to keep the wooden part away from the heat so they don’t burn. Brush some of the remaining marinade onto the chicken while cooking. Cook until the chicken is cooked all the way through. Sautee: Heat your sautee pan with about 1T of oil in it until it smokes. Place the skewers into the pan and cook through. You will want to brush them with the marinade and turn them occasionally. When the chicken is cooked serve with peanut and cucumber vinegar sauce, Enjoy! This can be made in advance and frozen until needed.

Peanut Sauce:
Place the lemon grass, shallot and oil into a sauce pan and place over medium heat. Cook until aromatic. Add in the curry paste and oil and cook again while stirring until fragrant.
Stir in the coconut cream, fish sauce, palm sugar, tamarind sauce and yellow curry powder and mix until fully incorporated, about two minutes. Add the peanuts and peanut butter mix and mix well. Bring to a simmer and cook until the sauce is thick. Remove from heat and serve! This can be made days in advance and held in the refrigerator.

Cucumber vinegar sauce:
Combine vinegar and sugar and bring to a boil. Remove from heat pour over remaing ingredients. Let cool and serve. This can be made days in advance and held in the refrigerator.