I came up with this recipe after a visit to a local Thai place with Mr. Cleaver about a year ago. I don’t know if I’ve ever made it the same way twice, this is one version. As with most recipes I make. this oowes a heavy thanks to the joy of cooking and searches on Epicurious.com.
Chicken Satay: (serves 3-4)
2 Chicken Breasts
1 plain yogurt
1 tsp. minced garlic
1 tsp. curry powder (or to taste – this version is very mild)
1 tsp. lime juice
½ tsp. soy sauce
Soak the skewers in water for about ten minutes, so they’ll burn less. Turn on the broiler.
Slice the chicken into thin strips. In a shallow pan, mix together yogurt, garlic, curry powder, lime juice and soy sauce. Add chicken and stir until chicken is coated in sauce. Thread chicken unto the soaked skewers and place on a foil covered baking pan or cookie sheet. Place under the broiler and cook for about 25 minutes, turning halfway through, or until cooked completely.
While the chicken is cooking make the salad and sauce.
Sweet Cucumber Salad: (serves 2)
½ cup shredded red cabbage
1/4 cup lime juice
1 Tbl sugar
Remove the skin of the cucumber and dice, avoiding the seedy center. Place in a medium bowl, add the cabbage, lime juice and sugar. Mix together and allow to sit. The juice will turn pink. Note: this does not keep, so serve immediately.
Peanut Dipping Sauce: (serves 3-4)
½ cup creamy peanut butter
½ cup (coconut) milk
2 Tbl brown sugar
1 Tbl soy sauce
1 tsp lime juice
Mix ingredients together in a small pot and warm over low heat. Whisk until smooth and serve warm.