Thai chicken satay with oriental cucumber salad

1 servings

Ingredients

Quantity Ingredient
⅓ cup Ketchup manus
⅓ cup Unsweetened coconut milk
½ cup Ginger; grated
2 Cloves garlic; peeled and minced
½ teaspoon Ground black pepper
½ teaspoon Chilli oil
1 pounds Chicken breast; cut into thin
; strips
4 ounces Crunchy peanut butter
6 tablespoons Unsweetened coconut milk
2 tablespoons Tamarind concentrate
1 tablespoon Mam pla
2 smalls Garlic cloves; finely chopped
¼ Inch fresh ginger; peeled and finely
; chopped
1 Heaped tbsp soft brown sugar
3 Lemongrass stalks; crushed and finely
; chopped
1 teaspoon Chilli oil
4 tablespoons Very hot water
½ Cucumber; peeled, seeded and
; 1/4 inch diced
½ Red onion
½ Mango; peeled, pitted and
; diced
1 Hot chilli; seeded and finely
; diced
1 1 1/2 inch s red pepper; finely diced
3 tablespoons Thinly shredded mint leaves
½ Inch ginger; peeled and grated
6 tablespoons Unsweetened coconut milk
2 tablespoons Mam pla
1 tablespoon Freshly squeezed lime juice
¼ teaspoon Freshly ground black pepper
1 teaspoon Chilli oil

Directions

MARINADE

THAI PEANUT SAUCE

CUCUMBER SALAD

Marinade, combine all the ingredients together, except the chicken, in a mixing bowl. Add the chicken to this bowl and marinade for at least 4 hours (preferably overnight). Thread onto pre-soaked skewers and cook over a hot chargrill for 1-2 minutes each side. Remove and serve on a plate.

Thai peanut sauce, mix all the ingredients together, except the tap water, in a non reactive bowl. Add hot water and mix well. Serve with chicken satay.

Cucumber salad, combine all the ingredients together and allow to marinate for at least one hour, then serve.

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