Thai Chicken Satay


 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