Thai Chicken Sate
Instructions:
Chicken marinated in curried coconut milk is teamed with pickled cucumbers and creamy peanut sauce. 1 English (seedless) cucumber, cut crosswise into thin slices 11â„2 teaspoons salt 1 tablespoon Thai green curry paste 1â„4 cup plus 1â„3 cup well-stirred unsweetened coconut milk (not cream of coconut) 4 medium skinless, boneless chicken breast halves (about 11â„4 pounds), each cut diagonally into 6 strips 1â„4 cup creamy peanut butter 2 teaspoons soy sauce 1 teaspoon packed dark brown sugar 1â„8 teaspoon ground red pepper (cayenne) 1 tablespoon hot water 11â„4 cups rice vinegar 3 tablespoons granulated sugar 2 medium shallots, thinly sliced 1 jalapeño chile, seeded and minced 12 (12-inch) metal skewers
Serve with peanut sauce and cucumbers. Prep: 45 minutes Grill: 5 minutes
- In medium bowl, toss cucumber with salt; let stand 30 minutes at room temperature.
- In another bowl, stir curry paste and 1â„4 cup coconut milk until blended. Add chicken and turn to coat. Let stand 15 minutes at room temperature, stirring occasionally.
- Prepare outdoor grill for covered direct grilling over medium heat.
- Meanwhile, prepare peanut sauce: In small bowl, with wire whisk, mix peanut butter, soy sauce, brown sugar, ground red pepper, remaining 1â„3 cup coconut milk, and hot water until blended and smooth. Transfer sauce to serving bowl. Makes about 2â„3 cup.
- Drain cucumber, discarding liquid in bowl. Pat cucumber dry with paper towels. Return cucumber to bowl. Add vinegar, granulated sugar, shallots, and jalapeño; toss to combine. Cover and refrigerate until ready to serve.
- Thread 2 chicken strips, accordion-style, on each of 12 metal skewers; discard marinade. Place skewers on grill, cover grill and cook, turning skewers once, just until chicken loses its pink color throughout, 5 to 8 minutes. Makes 4 main-dish servings.
- Arrange skewers on platter.