Thai Chicken Sate

Makes 4 servings

Tender slices of skewered chicken are marinated in a curried coconut milk blend. Pickled cucumbers make a perfect partner.

ingredients

1 English (seedless) cucumber
1 1/2 t salt
1 T Thai green curry paste
1/4 cup plus 1/3 cup well-stirred unsweetened coconut milk (not cream of coconut)
4 med skinless, boneless, chicken-breast halves (about 1 1/4 lb) each cut diagonally into 6 strips
1/4 cup creamy peanut butter
2 t soy sauce
1 t packed brown sugar
1/8 t ground red pepper (cayenne)
1/4 cup rice vinegar
3 T sugar
2 med shallots, thinly sliced
1 jalapeno chile, seeds and membrane discarded, mined

1
In med bowl, toss cucumber with salt; let stand 30 min at room temperature. In another med bowl, stir curry paste and 1/4 cup coconut milk until combined. Add chicken and turn to coat. Let stand 15 mins at room temperature, stirring occasionally.
2
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 T hot water until blended and smooth.
3
Drain cucumber. Pat dry. Return to bowl, stir in vinegar, sugar, shallots and jalapeno. Refrigerate till ready.
4
Thread chicken strips on skewer, cook on grill.

Source: Kelly