Marty’s Thai Chicken Satay

Ingredients

• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 2 teaspoons tamarind paste
• 1 stalk lemon grass, chopped
• 2 cloves garlic, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon lime juice
• 1 teaspoon muscovado sugar
• 1/2 teaspoon chili powder
• 2 pounds skinless, boneless chicken breast, cut into strips
• 20 wooden skewers, soaked in water for 30 minutes
• 2 tablespoons crunchy peanut butter
• 2 tablespoons chopped peanuts
• 1 (14 ounce) can coconut milk
• 2 teaspoons red Thai curry paste
• 1 tablespoon fish sauce
• 1 teaspoon tomato paste
• 1 tablespoon brown sugar

Directions

Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm.

Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.