Thai Chicken Satay

Thai Chicken Satay

Ingredients

2 tablespoons fish sauce 1.5 tablespoons minced garlic 2 ½ tbsp. sweet soy sauce 2 ½ tbsp. sugar ¼ tsp. white pepper ½ tsp. turmeric powder ½ tsp. ground coriander ¼ tsp. RocketFuel Ghost Powder 2 tbsps. Masaman curry paste 1/3 cup coconut milk (unsweetened)   Peanut Sauce: 1 tsp. masaman curry paste 2 tbsps. fish sauce 3 tbsps. tamarind juice 3 tbsps. creamy peanut butter 1 & 1/2 tbsps. sugar 1 tsp. paprika powder ½ tsp. garlic powder 2 cups coconut milk (unsweetened)

method

Slice the chicken breast across grain with at least 1 inch wide each piece. Mix in the Marinade and make sure all pieces are well coated. Marinate the meat for at least 45-60 minutes in the refrigerator.   Prepare the peanut sauce by adding all the Peanut Sauce ingredients in a 2 qt. pan.   Mix well and cook on medium heat. Stir the sauce while cooking.   Turn off the heat when the sauce is slightly thickened. It takes about 10-15 minutes. Take out the marinated chicken from the refrigerator. Insert the wooden skewers through the meat lengthwise.   Grill the Sate for 4 minutes on each side or until desired tenderness.   Serve with Peanut Sauce and place your Thai Chicken Satay on top of a bed of sliced Persian cucumber. Serves 4