Ingredients
6-8 chicken breast strips
Marinade
2 Tbsp curry powder
1 14 oz can coconut milk
1 Tbsp fresh grated ginger
Peanut Sauce
9 oz peanut butter
1 14 oz can coconut milk (enough to make sauce creamy)
1/3 c tamarind juice (may adjust for taste)
1 Tbsp brown sugar (may adjust for taste)
1 tsp salt
Cucumber Salad Sauce
1 cucumber, coarsely chopped
2 jalapeño peppers, thinly sliced
2 shallots, chopped
4 Tbsp white vinegar
1 tsp sugar
1) Combine the ingredients for the marinade sauce. Add chicken. Let stand overnight in refrigerator.
2) Combine ingredients for Cucumber Salad. Let stand overnight in refrigerator.
3) Put chicken on skewers.
4) Grill chicken at low heat for 7 minutes, or until evenly cooked. Keep brushing the chicken with the marinade while grilling.
5) In a medium sized pot, bring coconut milk to a boil. Add peanut butter. Stir continuously until blended. Set temperature to “low”.
6) Add tamarind juice, brown sugar, and salt to peanut mixture. Keep stirring until well blended.
TIP: If the peanut sauce looks too thick, add coconut milk until desired consistency is reached. If more coconut milk is added, you may have to add more brown sugar and tamarind juice. Adjust for taste.
