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Chicken Satay with Two Sauces
(serves 3 or 4 people)

Chicken Satay is the king of Thai appetizers! This is a best seller in every Thai restaurant. The perfectly seasoned meat is served with two of the tastiest sauces that you've ever tried. My husband has been known to fill up on these and be too full for the rest of dinner..

**Any exotic ingredients are MUCH less expensive at an asian market**

Chicken Marinade

Ingredients for the marinade:
1 handful of bamboo skewers. (Soak in water for half an hour before using.)
1 1/2 lbs. of boneless skinless chicken breast cut into pieces about 1/4”x 2”x 4”
1 teaspoon of turmeric
1 tablespoon of curry powder
1/3 cup of chopped lemon grass
1 tablespoon of chopped cilantro stems.(Save the leaves to use in another dish.)
1 cup of coconut milk. (I recommend the Mae Ploy brand.)
½ teaspoon of salt
1 ½ tablespoons of sugar
3 chopped garlic cloves
1 teaspoon of oyster sauce. (I recommend the Mae Krua brand/)

Directions for marinating the chicken:
1. In a blender grind the lemon grass, the cilantro and the garlic into a coarse paste.
2. Put the chicken into a large zip-lock bag and pour your marinade over it.
3. Squeeze the excess air out of the bag and let it marinate in the refrigerator for 2-3 hours while you prepare the peanut sauce.

Cooking the chicken:
1. Slide 1 or 2 pieces of chicken onto each skewer and grill over an outdoor grill, a hibachi or indoors in a grill pan.
2. Serve the skewers warm with the peanut and Ajaad sauces (recipes below).

Peanut Sauce

Ingredients for the peanut sauce:
1 tablespoon of chopped galangal (an exotic Thai ingredient!).
1/3 cup of finely chopped lemon grass
2 ounces of masaman curry paste. (I recommend Mae Sri brand.)
1 cup + 2 tablespoons of coconut milk. (I recommend the Mae Ploy brand.)tamarind paste recipe
2 tablespoons of tamarind paste. (I start with Thailand Wet Tamarind pulp.)
6 tablespoons of sugar
½ teaspoon of fish sauce. (I recommend the Tipparos brand)
½ cup of chunky Skippy peanut butter

Directions for making the peanut sauce:
1. In a blender grind the galangal and the lemon grass into a coarse paste.
2. Scrape the contents of the blender into a smallish pot along with 2 tablespoons of coconut milk.
3. Heat the pot over a medium/low flame until it smells great. Then add the curry paste to the pot.
4. Add everything except the peanut butter to the pot and stir for a minute or so.
5. Add the peanut butter and stir until blended.

Ajaad Sauce

Ingredients for the Ajaad Sauce:
3/4 cup of sugar
1 cup + 1 tablespoon of vinegar
1 teaspoon of salt
1 small peeled cucumber
2-3 very thin slices of red onion

Directions for making the Ajaad Sauce:
1. Make your own Ajaad sauce by combining the sugar, the vinegar and the salt in a small pot over a medium flame. Stir it until the ingredients dissolve together then set it aside to cool.
2. Cut the peeled cucumber into small bite sized pieces.
3. Put your cooled Ajaad sauce into a small bowl and add the cucumber.
4. As a last step decorate the bowl with the thinly sliced red onion.

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