marty's thai chicken satay

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 2 teaspoons tamarind paste
• 1 stalk lemon grass, chopped
• 2 cloves garlic, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon lime juice
• 1 teaspoon muscovado sugar
• 1/2 teaspoon chili powder
• 2 pounds skinless, boneless chicken breast, cut into strips
• 20 wooden skewers, soaked in water for 30 minutes
• 2 tablespoons crunchy peanut butter
• 2 tablespoons chopped peanuts
• 1 (14 ounce) can coconut milk
• 2 teaspoons red thai curry paste
• 1 tablespoon fish sauce
• 1 teaspoon tomato paste
• 1 tablespoon brown sugar

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr 30 mins


• place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. in a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. refrigerate for 1 hour.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• in a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. cook and stir over medium-low heat until smooth. keep warm.
• thread chicken skewers. grill until no longer pink in the center, 3 to 5 minutes on each side. serve with peanut sauce.