Thai Chicken Satay with Peanut Sauce


1 jar WATCHAREE’S Thai Peanut Sauce
2 chicken breasts (slice to thin strips)

Marinade Mixture
1/3 cup coconut milk
1 tb. sugar
1 tb. soy sauce
1 tb. yellow curry powder
2 ts. turmeric
1 tb. oil

Thai Cucumber Relish
1/4 cup vinegar
1/2 cup sugar
1 ts. salt
1 cucumber (sliced, skin on)
chili pepper (diced)
1-2 shallots (peeled, sliced)
Cilantro

15-20 7" bamboo skewers (soak in water for 20 mins.)
Bread (toast to serve)

Mix coconut milk, sugar, soy sauce, yellow curry powder, turmeric and oil in a mixing bowl. Stir until combined. Add the chicken and marinate for at least two hours or overnight in the fridge. Thread marinated chicken onto skewers. Grill over charcoal or on a grill pan until golden brown.

To make the Thai cucumber relish, mix vinegar, sugar and salt in a small saucepan. Bring to a boil and simmer over heat until reduced to two-thirds. Set aside to cool and add cucumber, chili pepper and shallots.

To serve, heat WATCHAREE’S Thai peanut sauce in microwave for 1-2 minutes or in a sauce pan over medium heat and, serve with chicken satay and cucumber salad (ajad).

Yields: 15-20 skewers