Serves 4-6
Ingredients for Marinating Chicken
- 1 lb. Chicken tenderloin or thigh-boneless (or protein of your choice: pork shoulder and beef)
- ½ cup of coconut milk
- 1 tbsp. of palm sugar/light brown sugar
- 1-2 tbsp. of vegetable oil
- 1 oz. (whole package) of curry powder – No.1
Ingredients for the Satay Sauce
- 4 oz. (whole package) of satay sauce powder- No.2
- 1 oz. of roasted peanuts
- 1 tsp of salt
- 1 cup of coconut milk
- ½ cup water
- 1-2 tbsp. distilled white or cider vinegar
- ½ cup granulated sugar or packed brown sugar
Ingredients for the Cucumber Relish (Optional)
- ½ cup of granulated sugar
- ½ cup of distilled white vinegar
- 2 tbsp. of water
- ¼ teaspoon salt
- ½ cup thinly sliced English or pickling cucumber, 1 large shallot with thinly sliced lengthwise, 1 fresh Thai long chili, cut crosswise into ¼ -inch slices and 8-10 fresh cilantro leaves
Directions: Grilled Satay
1. In a bowl, combine the chicken tenderloin, curry powder-No.1, palm sugar, and ½ cup of coconut milk then mix well. Cover and refrigerate for at least 2 hours or up to 8 hours. If using chicken thighs, pork shoulder or beef then slice into strips about 3 inches long, 1 inch wide, and ¼ inch thick.
2. Remove the chicken from the marinade and thread a piece of chicken tenderloin onto each skewer.
3. To grill the satay, prepare a medium heat on a grill, and oil the grates with vegetable oil.
4. Arrange the skewers on the grill grates directly over the fire and grill. Turning them once until the chicken is cooked through. (about 5 to 8 minutes)
Directions: Satay sauce
1. Ground roasted peanuts to a smooth paste in a mortar or food processor.
2. In a 2-qt saucepan, combine the coconut milk, satay sauce powder -package no.2, salt, water, vinegar, and ½ cup of the sugar and bring to a gentle boil over medium heat then add ground roasted peanuts, whisking constantly. Turn down the heat to low and let the mixture simmer (about 8-10 minutes).
3. Whisking occasionally to keep the bottom from scorching, (about 3 minutes) until the sauce is homogeneous and smooth. Taste and whisk in more sugar if you prefer a sweeter sauce, making sure the added sugar dissolves.
4. Remove the pan from the heat and let the sauce cool to room temperature or slightly warmer than room temperature before serving.
Directions: Cucumber relish
1. In a small saucepan, combine the sugar, vinegar, water, and salt and bring the mixture to a gentle boil over medium heat, stirring just until the sugar dissolves. Remove the pan from the heat and let the syrup cool completely.
2. Stir the cucumber, shallot, chili, and cilantro into the cooled syrup seconds before serving the relish.