Thai chicken satay with oriental cucumber salad

1 servings

Ingredients

QuantityIngredient
cupKetchup manus
cupUnsweetened coconut milk
½cupGinger; grated
2Cloves garlic; peeled and minced
½teaspoonGround black pepper
½teaspoonChilli oil
1poundsChicken breast; cut into thin
; strips
4ouncesCrunchy peanut butter
6tablespoonsUnsweetened coconut milk
2tablespoonsTamarind concentrate
1tablespoonMam pla
2smallsGarlic cloves; finely chopped
¼Inch fresh ginger; peeled and finely
; chopped
1Heaped tbsp soft brown sugar
3Lemongrass stalks; crushed and finely
; chopped
1teaspoonChilli oil
4tablespoonsVery hot water
½Cucumber; peeled, seeded and
; 1/4 inch diced
½Red onion
½Mango; peeled, pitted and
; diced
1Hot chilli; seeded and finely
; diced
11 1/2 inch s red pepper; finely diced
3tablespoonsThinly shredded mint leaves
½Inch ginger; peeled and grated
6tablespoonsUnsweetened coconut milk
2tablespoonsMam pla
1tablespoonFreshly squeezed lime juice
¼teaspoonFreshly ground black pepper
1teaspoonChilli 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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