Thai Chicken Satay with Oriental Cucumber Salad

1 servings

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Thai Chicken Satay with Oriental Cucumber Salad Ingredients

MARINADE	; chopped
1/3 c Ketchup manus	1 ts Chilli oil
1/3 c Unsweetened coconut milk	4 tb Very hot water
1/2 c Ginger; grated	CUCUMBER SALAD
2 Cloves garlic; peeled and	1/2 Cucumber; peeled, seeded and
1/2 ts Ground black pepper	; 1/4 inch diced
1/2 ts Chilli oil	1/2 Red onion
1 lb Chicken breast; cut into	1/2 Mango; peeled, pitted and
; strips	; diced
THAI PEANUT SAUCE	1 Hot chilli; seeded and
4 oz Crunchy peanut butter	; diced
6 tb Unsweetened coconut milk	1 1 1/2 inch s red pepper;
2 tb Tamarind concentrate	3 tb Thinly shredded mint leaves
1 tb Mam pla	1/2 Inch ginger; peeled and
2 sm Garlic cloves; finely	6 tb Unsweetened coconut milk
1/4 Inch fresh ginger; peeled	2 tb Mam pla
; chopped	1 tb Freshly squeezed lime juice
1 Heaped tbsp soft brown sugar	1/4 ts Freshly ground black pepper
3 Lemongrass stalks; crushed	1 ts Chilli oil

Instructions for Thai Chicken Satay with Oriental 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Thai