Chicken Satay With Spicy Peanut Sauce and Cucumber Relish

Not too spicy, very tasty, easy to make.

• Ready In: 4 hrs 10 mins
• Serves: 4

Ingredients

• 1⁄2 cup coconut milk
• 1  tablespoon fish sauce
• 2  teaspoons red curry paste
• 1  teaspoon brown sugar
• 1  tablespoon cilantro, chopped
• 1⁄2 teaspoon ground turmeric
• 1  lb boneless skinless chicken breast
• 1  cup coconut milk
• 2  tablespoons red curry paste
• 1⁄2 cup chunky peanut butter
• 1⁄2 cup  chicken stock
• 1⁄4 cup brown sugar
• 2  tablespoons fresh lime juice
• 1  teaspoon salt
• 1  large  japanese cucumber
• 2  shallots
• 1  Thai chile
• 1⁄3 cup white vinegar
• 2  teaspoons brown sugar
• 1  teaspoon salt

Directions

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.