Chicken Satay

I made a lovely lunch yesterday for my friend Kat H. of chicken satay, fried rice, and cucumber slices. This was an easy, yet elegant dish that requires only a few ingredients and takes very little time to prepare. The recipe comes from this book:

Look for a copy at Gulliver's Books here in Fairbanks first, but if you can't find a copy here you can order one from Amazon.com: http://www.amazon.com/Quick-Easy-Thai-Cuisine-Cookbooks/dp/4889960945/ref=sr_1_1?ie=UTF8&s=books&qid=1307545725&sr=1-1


Here is what you will need for this fabulous dish:

1 lb. chicken breast sliced lengthwise, 1" wide strips (thin and long)

Marinade:
1/3 cup coconut cream
1 tsp. ground coriander
3 TBSP. brown sugar
1 TBSP. yellow curry powder
6 TBSP. fish sauce
1 TBSP. canola oil

Garnish with: Cucumbers, lettuce and sliced tomatoes.

Thinly slice the chicken breast. In a large bowl, combine marinade ingredients. Dip each piece of chicken in the marinade to coat both sides.

Let marinade in the refrigerator for at least 15 minutes. Weave each strip on a bamboo skewer lengthwise. There are many ways to cook the skewers.

Broil or grill for 5 minutes on each side or pan fry in a non stick skillet. Brush marinade on the sides as you turn them.