Thai Chicken Satay With Oriental Cucumber Salad

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Meats	Thai	Worrall tho, Worrall2	1	Servings

INGREDIENTS

1/3	c	Ketchup manus
1/3	c	Unsweetened coconut milk
1/2	c	Ginger, grated
2		Cloves garlic, peeled and
		minced
1/2	t	Ground black pepper
1/2	t	Chilli oil
1	lb	Chicken breast, cut into
		thin
		strips
4	oz	Crunchy peanut butter
6	T	Unsweetened coconut milk
2	T	Tamarind concentrate
1	T	Mam pla
2		Garlic cloves, finely
		chopped
1/4		Inch fresh ginger, peeled
		and finely
		chopped
1		Heaped tbsp soft brown sugar
3		Lemongrass stalks, crushed
		and finely
		chopped
1	t	Chilli oil
4	T	Very hot water
1/2		Cucumber, peeled seeded and
		1/4 inch diced
1/2		Red onion
1/2		Mango, peeled pitted and
		diced
1		Hot chilli, seeded and
		finely
		diced
1		1 1/2 inch s red pepper
		finely diced
3	T	Thinly shredded mint leaves
1/2		Inch ginger, peeled and
		grated
6	T	Unsweetened coconut milk
2	T	Mam pla
1	T	Freshly squeezed lime juice
1/4	t	Freshly ground black pepper
1	t	Chilli oil

INSTRUCTIONS

Marinade, combine all the ingredients together, except the chicken,  in
a mixing bowl. Add the chicken to this bowl and marinade for at  least
4 hours (preferably overnight). Thread onto pre-soaked skewers  and
cook over a hot chargrill for 1-2 minutes each side. Remove and  serve
on a plate.  Thai peanut sauce, mix all the ingredients together,
except the tap  water, in a non reactive bowl. Add hot water and mix
well. Serve with  chicken satay.  Cucumber salad, combine all the
ingredients together and allow to  marinate for at least one hour, then
serve.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3471 Calories From Fat: 1171 Total Fat: 132.2g Cholesterol: 611mg Sodium: 10483.5mg Potassium: 4754.9mg Carbohydrates: 234.7g Fiber: 70g Sugar: 35.2g Protein: 308.6g