Satay Chicken

450g Chicken Breast
2 dozen x 8 inch Bamboo Skewers
½ can of Coconut Milk
1 tbsp Curry Powder
1 tbsp Lemon Grass
1 tbsp Fish Sauce
4 Kaffir Lime Leaves
2 tsp Coriander Root
1 tsp Ground White Pepper
1 tsp Salt
2 tbsp Sugar
Peanut Sauce (recipe follows)

Cut the chicken breast into 1/4 inch chunks(3 for each skewer). Chop the coriander root, kaffir lime leaves and the lemongrass.

Marinade the chicken with all the ingredients for at least one hour.

Thread meat onto bamboo skewers.

Satay will taste best when cooked over charcoal grill. During cooking , use a small basting brush with coconut milk, turn stick several times until meat looks brown and cooked through.

Serve hot with peanut sauce.

Satay (Peanut) Sauce

1 ½ tbsp Matsaman Curry Paste or Red Curry Paste
2 tbsp Tamarind Juice
1 tsp Salt
1 can Coconut Milk (14 oz)
1/3 cup Sugar
½ cup Freshly Ground Roasted Peanuts
2 tbsp Cooking Oil

Heat oil over medium-low heat in a saucepan or a wok. Add curry paste and sauté until you can detect the aroma of the curry.

Scoop the creamy paste of the coconut cream from the can and add it to the wok, increase the heat to medium-high.

Stir and cook until the curry and coconut cream are well blended and oil starts to appear on the surface.

Add peanuts, sugar, salt, tamarind juice and the rest of the coconut milk, stirring constantly until the sauce comes to the boil. Reduce heat and simmer for 10 minutes stirring frequently.

Do final tasting, remove from heat and transfer to a serving dish.