Chicken Satay with Cucumber Salad and Peanut Dipping Sauce

This is meant to be an appetizer, but it made a nice meal with all the components together. Marinate the chicken over night to get maximum flavor. We learned how to make this at a cooking class at Thai Basil, so thanks to Suleka the owner for sharing her recipes.

Marinating ingredients for chicken:
4 chicken breasts, cut into 1/2 inch strips
1/2 cup coconut milk
1 tbsp sugar
1 tbsp white soy sauce (mushroom flavored soy sauce)**
1 tbsp curry powder
1 tbsp vegetable oil
salt
16-20 of 8-12 inch bamboo skewers

Mix all ingredients together with chicken and marinate from 1/2 hour to overnight. Thread chicken strips onto skewers. There are different ways to to do it, experiment and practice is the key.

Place skewers over hot grill. Turn the skewers over 2-3 minutes each side. Chicken should be yellowish to golden brown with crispy brown edges.

Soak skewers in cold water to prevent burning ends.

Dipping Sauce
1 cup coconut milk
1 tbsp red curry paste **
1 tbsp vegetable oil
1 tbsp rice vinegar
2 tbsp sugar
1 tbsp fish sauce
1/2 cup unsalted smooth peanut butter
1 cinnamon stick (optional)
1/2 cup chicken or vegetable broth

Over medium heat in a sauce pan, add oil, 1/2 cup of coconut milk, curry paste and cinnamon sticks. Simmer and stir until the mixture turns red and oil separates from the mixture.

Add the rest of the coconut milk and all ingredients. Simmer on low heat and stir occasionally until the mixture is thick and creamy. Set aside to cool.

to serve, the sauce should be served lukewarm. Put the sauce in a small sauce bowl serve aside the cucumber salad.

Optional: add chicken broth or coconut milk to thin the sauce and use it for salad dressing.


Cucumber Salad
1 med. cucumber
2 tbsp rice vinegar
1/2 cup sugar
1/2 cup water
salt
to garnish: red onions, thin slices 1 jalapeno or serrano pepper thin slices.

Peel and cut cucumber into 1/2 inch cubes. Discard the seeds and chill

Add all ingredients in a medium sauce pan and turn the heat to high. Stir until sugar is completely dissolved. Set aside to cool.

To serve, put chilled cucumber in a small sauce bowl. Top with sliced red onion, jalapeno pepper and the sauce. Serve with peanut sauce/satay.

**ingredients were sold at the restaurant, they may sell if you ask.