pat's Recipe

Thai Chicken Sate

Category: Poultry Grilled

12 (12-inch) bamboo skewers
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 direction step 3)
1/3 cup(s) well-stirred unsweetened coconut milk, not cream of coconut (see direction step 5)
4 medium (about 1 1/4 pounds) skinless, boneless chicken-breast halves, each cut diagonally 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 jalapeno chile, seeds and membrane discarded, minced

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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 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 jalapeno; 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.
serves 4



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