Thai Chicken Satay And Peanut Sauce

Total Time: 3 hrs 10 mins Preparation Time: 3 hrs Cook Time: 10 mins

Ingredients

• 2 lbs boneless chicken breasts, or
• 2 lbs beef, or
• 2 lbs shrimp, or
• 2 lbs lamb
• 2 tablespoons oil
• 1/2 cup coconut milk
• 2 cloves garlic
• 1 tablespoon lemongrass, finely chopped
• 1 slice ginger, coin sized and peeled
• 3 tablespoons curry powder
• 2 (19 ounce) cans coconut milk
• 1 (40 ounce) jar peanut butter
• 1 1/2 cups sugar
• 1 (4 ounce) can red curry paste
• 2 tablespoons vinegar

Recipe

• 1 for the marinade:
• 2 slice 1/2 long strips of chicken that will easily accommodate a skewer and place in a bowl.
• 3 combine all the ingredients besides the chicken in a food processor and blend for 30 seconds.
• 4 pour the marinade over the meat and massage the marinade in with your fingers until each piece of chicken is evenly coated.
• 5 cover the bowl and marinade for approx 3 hours.
• 6 preheat grill. skewer the meat.
• 7 grill chicken skewers for 4 - 5 minutes on front and back sides until fully cooked. total cooking time varies on heat and meat thickness, but mine usually take 9 - 10 minutes. meat should be tender and not over-cooked.
• 8 plate the skewers and serve with peanut sauce (below) and a side of cucumber salad thai cucumber salad.
• 9 for the peanut sauce:.
• 10 heat oil and fry the curry paste until the aroma of the spices become strong.
• 11 add one can of coconut milk, peanut butter, sugar and vinegar. add the remaining coconut milk until you gain the consistency of sauce you desire. i like mine a little thicker than the restaurants. serve at room temperature with the satay skewers.