Wednesday, December 25, 2013

Thai Chicken Satay With Peanut Dipping Sauce

Chicken marinade:

¼ cup sweetened condensed milk
½ cup finely chopped fresh lemon grass
3 tablespoons soy sauce
1 tablespoon curry powder
Fresh ground pepper
Enough wooden cabob skewers for all the meat (meat cubes—5 cubes per stick)
2 lbs boneless, skinless chicken breast, cut in 1-inch cubes, OR 1-inch x 3 inch x 1/2-inch strips

Satay Sauce (makes about 2 cups of sauce):

13.5oz can coconut milk (save ¼ for basting meat)
3 tsp curry paste (3 tsp curry powder mixed with a tiny amount of water to form a paste)
1 tablespoon soy sauce
1 tablespoon sugar
4 tablespoons chunky peanut butter


Soak wooden cabob skewers in water for 30 minutes prior to cooking.

Combine the marinade ingredients together in a bowl (chicken included).  Blend well and let marinade in the refrigerator for  1 hour.

Place chicken on cabob skewers and grill chicken until meat is done, turning halfway through to cook both sides.   Base meat as you cook, using the leftover ¼ cup coconut milk (which you set aside from the Satay sauce).  Remove chicken from grill and place on a serving tray to rest.

Prepare the Satay sauce by first warming a skillet over medium heat.   Pour in the ¾ can of cocoanut and simmer for about 30 seconds.  Add the curry past, blend well for 30 seconds.   Add the soy sauce, sugar and peanut butter, blend well.  Simmer an additional 30 seconds.   Remove from heat and pour sauce into a bowl.

Serve chicken along side the dipping sauce.  Dip the chicken in the sauce for extra flavor.  Sauce can also be divided and poured into individual dipping cups.

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