Ingredients: |
Ingredients: 12 (12") bamboo skewers
1½ teaspoons salt
¼ cup creamy peanut butter
1 English (seedless) cucumber, thinly sliced crosswise
1 tablespoon Thai green curry paste
¼ cup well-stirred unsweetened coconut milk , not cream of coconut
1/3 cup well-stirred unsweetened coconut milk , not cream of coconut
1 teaspoon packed dark brown sugar
1/8 teaspoon ground cayenne pepper
2 teaspoons soy sauce
¼ cup rice vinegar
3 tablespoons granulated sugar
2 medium shallots, thinly sliced
1 jalapeño chile, seeds and membrane discarded, minced
1¼ pounds skinless, boneless chicken-breast halves , each cut diagonally into 6 strips
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Directions: |
Directions:Place skewers in water to cover; let soak at least 30 minutes.
While skewers are soaking, in medium bowl, toss cucumber with salt; let stand 30 minutes at room temperature.
In another medium bowl, stir curry paste and ¼ cup coconut milk until combined. Add chicken and turn to coat. Let stand 15 minutes at room temperature, stirring occasionally.
Prepare charcoal fire or preheat gas grill for covered grilling directly over medium heat.
Meanwhile, prepare peanut sauce: In small bowl, with wire whisk, mix peanut butter, soy sauce, brown sugar, ground red pepper, remaining 1/3 cup coconut milk, and 1 tablespoon hot water until blended and smooth. Transfer sauce to serving bowl. Makes about 2/3 cup.
Drain cucumber, discarding liquid in bowl. Pat cucumber dry with paper towels. Return cucumber to bowl; stir in vinegar, granulated sugar, shallots, and jalapeño; refrigerate until ready to serve.
Thread 2 chicken strips on each skewer, accordion-style; discard marinade. Place skewers on hot grill rack. Cover grill and cook 5 to 8 minutes or just until chicken loses its pink color throughout, turning skewers over once.
Arrange skewers on platter. Serve with peanut sauce and pickled cucumbers. |
This recipe for Thai Chicken Saté is from