1 English (seedless) cucumber, thinly sliced crosswise
1 1/2 teaspoon(s) salt
1 tablespoon(s) Thai green curry paste
1/4 cup(s) well-stirred unsweetened coconut milk , not cream of coconut (see below)
1/3 cup(s) well-stirred unsweetened coconut milk , not cream of coconut (see below)
4 medium (about 1 1/4 lbs) skinless, boneless chicken-breast halves, each cut into 6 strips
1/4 cup(s) creamy peanut butter
2 teaspoon(s) soy sauce
1 teaspoon(s) packed dark brown sugar
1/8 teaspoon(s) ground cayenne pepper
1/4 cup(s) rice vinegar
3 tablespoon(s) granulated sugar
2 medium shallots, thinly sliced
1 jalapeño chile, seeds and membrane discarded, minced
Instructions
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 1/4 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.
Originally Submitted
6/7/2009
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