Chicken Satay (Thai Style)

This recipe makes 24 skewers.

Ingredients:

• 500g skinless chicken breast
• 1 clove garlic
• 1 small onion, halved
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce
• 3 tablespoons peanut or vegetable oil
• 125ml (1/2 cup) crunchy peanut butter
• 180ml (3/4 cup) coconut cream
• 1.5 tablespoons Thai sweet chilli sauce
• 1 teaspoon lemon grass powder
• Extra vegetable or peanut oil for grilling

Method:

1. Thinly slice the chicken and cut into ribbon-like strips about 2cm wide.  Thread onto oiled bamboo satay skewers.  Place on a flat dish.
2. Place garlic, onion and half the brown sugar and fish sauce in a food processor.  Process to a smooth paste and thin with cold water.  Pour over the chicken, cover with plastic film and leave for 3-4 hours, turning several times.
3. Heat the remaining ingredients in a small saucepan over moderate heat for about 4 minutes to make a creamy sauce.
4. Brush the satays with oil and grill over charcoal or under the grill until golden on the surface and cooked through.  Turn several times during cooking and brush with additional oil as necessary.
5. Arrange satays in cartwheel fashion on a round platter with the sauce in a shallow dish.