Chicken Satay with Thai Peanut Sauce and Cucumber Salad

Ingredients:

• 1 pound chicken, cut into bite-size pieces
• 1/4 tablespoon curry powder
• 1/4 tablespoon garlic powder
• 1 tablespoon condensed milk
• 1 tablespoon fish sauce or low-sodium soy sauce
• 1/4 cup coconut milk
• 16 wooden skewers

Preparation:

1. Cut chicken into bite-size pieces (3/4-inch cube) and marinate with coconut milk, curry powder, garlic powder, condensed milk and fish sauce for about an hour.
2. Skewer chicken with wooden sticks and grill on medium heat until cooked. Serve with Thai Peanut Sauce.

Thai Peanut Sauce Ingredients:

• 1/2 tablespoon Thai red curry paste
• 1 cup coconut milk
• 2 tablespoons peanut butter
• 1/2 tablespoon fish sauce
• 1/4 tablespoon sugar

Preparation:

1. In a pot or pan, add all ingredients together and bring to a boil, then let simmer for 10-15 minutes and serve as a dipping sauce.

Cucumber Salad: Ingredients

• 1/2 pound cucumber, sliced
• 1 ounce assorted colored bell pepper, sliced
• 1/2 Chinese parsley, chopped
• 1 clove shallot, sliced
• 1 1/2 tablespoons white vinegar
• 1/2 tablespoon sugar
• 2 tablespoons water
• dash chili sauce or Tabasco
• pinch salt

Preparation:

1. In a pot, add sugar, vinegar, water, salt and chili sauce and bring to a boil, then let it cool down. (Can make ahead of time and refrigerate) In a bowl, combine slices of cucumber, shallot, bell pepper and Chinese parsley and chill in the refrigerator. Pour dressing on salad right before serving.
2. To avoid the cucumber getting soggy, do not add sauce to cucumber until ready to serve. For a crunchier cucumber salad, make sure to chill ingredients.