Thai Chicken Saté ( Gai Sate )

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This is a classic dish that I never tire of. It consists of 3 parts, the marinated chicken, the peanut sauce, chilli spicy sauce and optionally salad.

Ingredients for 4 People
400 gms Chicken Breast
100 ml Condensed Milk or Coconut Milk
1 Tablespoons Thai Yellow Curry Paste
1 Teaspoon Salt
2 Tablespoon Light Soy Sauce
1 Teaspoon Ground Black Pepper

Preparation of Chicken
1. Slice the chicken breast into strips.
2. Mix the yellow curry, salt, light soy sauce, pepper and condense milk into a bowl and marinate the chicken for 20 minutes or longer.
3. Thread onto wood skewers.
4. Roast in the oven at 180 degrees Celsius for 10-15 minutes.
5. Alternatively grill for 10-15 minutes under a high grill.

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Ingredient For Peanut Butter Sauce
200 gms Unsalted Peanuts
2 Tablespoons Sugar
1 Teaspoon Salt
1 Tablespoon Chilli Paste
1 Tablespoon Soy Sauce
150 ml Water

Preparation for Peanut Sauce
1. Blend the peanuts with salt, sugar, soy, and chilli paste in a food processor until the peanuts form a smooth sauce.
2. Add the water into the peanut mix and blend again.
3. Place it in a sauce pan and bring to the boil over a low heat, cook until the sauce browns and reduces to thick.

Ingredients for Sour Spicy Sauce
50 ml Water
50 ml Vinegar
2 Tablespoons Sugar
1 Teaspoon Salt
3 Chillis
100gms Cucumber
1-2 Coriander Leaf Sprigs

Preparation For Sour Sauce
1. Boil the water with the vinegar, sugar, and salt until the sauce thickens and becomes a little sticky.
2. Let the sauce cool.
3. Chop the chillies, cucumber and coriander, into small pieces.
4. Add the chopped vegetables to the sauce.

Serve With
Thai people eat this recipe with rice, but westerners usually prefer fries and salad. It's entirely up to you.

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