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Thai Chicken Sat'e Recipe

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This recipe for Thai Chicken Sat'e, by , is from Mt. Calvary Church Cookbook 2016, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

John Macy


24 boneless, skinless chicken strips
1- 4 oz. can Thi green curry paste
1/4 c. unsweetened coconut milk (you can use Lite coconut milk)
12 metal or wooden skewers

In a bowl, stir curry paste and 1/4 c. coconut milk until blended. Add chicken and turn to coat. Let stand 15 minutes at room temperature, stirring occasionally. You can do it the day before and let stand overnight. Prepare outdoor grill for covered direct grilling over med. heat. Thread 2 strips accordion style, on each skewer; discard marinade. Place skewers on hot grill over medium heat. Cover grill and cook, turning skewers once, until chicken loses it's pink color, 5-8 minutes.
1/2 c. creamy peanut butter,
1 tsp. soy sauce,
1 tsp. packed dark brown sugar,
1/8 tsp. cayenne pepper,
1/4 c. coconut milk,
1 tbsp. hot water.
In a small bowl, mix all ingredients with a wire whisk until blended and smooth. If too thick add more hot water, if too thin add more peanut butter.
4 med. cucumber (cut into 1/4 inch pieces),
1/4 c. seasoned rice vinegar,
1 tbsp. chopped red onion,
1/4 tsp. crushed red pepper, and
4 tbsp. splenda or sugar.
In medium bowl combine cucumber, vinegar, red onion, crushed red pepper and splenda or sugar. Cover and refrigerate until ready to serve.

Personal Notes:
Personal Notes:
Thai Chicken Sat'e is served with the peanut sauce and cucumber relish.




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