BBQ Chicken, Peanut & Cucumber Sauce

Ingredients

Thai Recipe CHICKEN SATAY / Thai BBQ Chicken

50 g chicken breast
¼ tsp lemon grass finely chopped
1/8 tsp turmeric powder
1/8 tsp coriander seeds, roasted
1/8 tsp cumin seeds, roasted
1 ½ tbsp coconut cream
1½ tsp brown or palm sugar
1/8 tsp sea salt
5 bamboo skewers
1/8 tsp galangal finely chopped

PEANUT SAUCE:

½ cup coconut milk
1 tsp Gaeng Khua curry paste
¼ tsp coriander seed, roasted
1/8 tsp cumin seed, roasted
1/8 tsp turmeric powder
2 tbsp roasted peanuts
1 ½ tsp brown or palm sugar
1/8 tsp sea salt
1 tsp tamarind paste
1 siam cardamom pea

THAI CUCUMBER SAUCE:

1 tbsp sugar
1/8 tsp sea salt
1 tbsp vinegar
1-2 tbsp chopped cucumber
1 tsp shallots
½ tsp red & yellow chili

Additional Information

Thai Recipe … A spicy tangy blend of spicy and sweet and sour sauces flavoring BBQ chicken.

Serving Size: 2
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Instructions

Slice chicken breast into 2.5×2.5 cm pieces.
Grind galangal, lemon grass, turmeric, coriander and cumin in mortar until fine.
Mix with coconut cream and marinate chicken for 30 minutes
PEANUT SAUCE: Place pan over medium heat, add half the coconut milk and red curry paste. Keep stirring until aromatic and the oil separates from the coconut milk. Then add turmeric, coriander, cumin, stir to mix and add the balance of the coconut milk. Transfer to a serving dish.
THAI CUCUMBER SAUCE: Place pan over low heat, add sugar, salt, vinegar and bring to a boil, remove from heat and allow to cool. Add cucumber, shallots and banana pepper to the cooled liquid.
Transfer to a serving bowl.
Thread chicken, onto the bamboo skewers and grill, drop coconut milk on mushrooms while grilling until the mushrooms are fully cooked.
Serve with both dipping sauces.

Note

Thai Recipe Name: Gai Satay