Chicken Satay and Peanut Sauce

Ingredients:  2-4 servings

8 oz.             Chicken breast   

Marinade:

2  fl.Oz          Coconut milk

2  tbsp.          Coriander roots, chopped

1/2 tsp.         Curry powder

1/2 tsp.         Turmeric powder

2 tsp.             Sugar

1/2 tbsp.       Fish sauce

2 tbsp.           Vegetable oil

• Slice the chicken into thin strips ready to be skewered. 
• Mix all the ingredients for the marinade together and mix the sliced chicken with the marinade. Allow the chicken to marinade for at least 3 hours or over night. 
• Skewer each slice of marinaded chicken onto a bamboo skewer which has been soaked in water.
• Grill or pan sear the skewered chicken until done and still moist. 
• Serve hot with Peanut Sauce and Cucumber salad. 

Peanut Sauce

Ingredients:

3 tbsp.             Vegetable oil

2 tbsp.             Red curry paste

1 tbsp.              Musaman curry paste

1/2 tsp.            Ground coriander

1/2 tsp.            Ground cumin

2 cups              Coconut milk

3/4 cups          Coarsely ground peanuts

2 tbsp.             Sugar

2 tbsp.             Tamarind juice or lime juice

1 tsp.                Salt

• Put the oil in the saucepan and heat up. Add both of curry pastes when the oil is hot and stir-fried until fragrant, be careful not to burn the curry by using medium heat. 
• After a minute or so add  the dry spices and continue stir-friend for another on or two minutes. 
• Add coconut milk and the rest of the ingredients except the tamarind juice and salt. Bring the ingredients in the pot and place bat to the boil for a few minutes or until the sauce thickens slightly. Keep stir. 
• Adjust the seasoning with tamarind juice and salt. The sauce should taste slightly sweet followed by a touch of tartness and saltiness. The main scent of this sauce is the combination of curry and coconut. 

Cucumber Salad 

1 cup             Cucumber, peeled and sliced thin

2 heads         Shallots, peeled and sliced think

1 tbsp.           Red spur chili peppers, sliced

1 tbsp.           Chopped coriander

1 cups            Water

4 tbsp.           Granulated sugar

4 tbsp.           White vinegar

                       a pinch of salt to taste    

• Chilled sliced cucumber, shallots, chili peppers and coriander in a fridge. 
• In a mixing bowl, combine water, sugar, vinegar  and mix well, adjust the taste by salt. 
• Add in cucumber, shallots, chili peppers, and coriander and let stand for about 5 minutes before serve.