500g (1 lb) chicken thigh fillets, cut into roughly 4cm cubes
20 bamboo skewers, soaked in water for at least 30 minutes
1 tbsp curry powder
1 tsp sea salt
1 tbsp vegetable oil
Thai cucumber relish (Ajat):
½ cup white sugar
½ cup white vinegar
1 tsp sea salt
½ small cucumber, sliced into rounds and then quarter the rounds
1 small Asian red shallot, sliced
1 long red chillies, sliced
¼ cup roasted peanuts
2 tbsp vegetable oil
1½ tbsp Thai red curry paste
1 cup coconut milk
2 tbsp crunchy peanut butter
1 tsp fish sauce
2 tsp white sugar
Place the chicken in a large bowl add the curry powder, salt and oil. Mix until well combined. Thread the chicken onto bamboo skewers. Set aside to marinate for 10 minutes or overnight if you have the time.
To make the cucumber relish, heat the sugar, vinegar and salt in a saucepan over high heat for 3-4 minutes or until the sugar has dissolved. Allow to cool. Place the cucumber, shallot and chill in a small bowl. Pour over the cooled vinegar mixture.
For the satay sauce, use a mortar and pestle or food processor to grind the roasted peanuts to a fine consistency. Set aside.
Heat the 2 tablespoons of vegetable oil in a saucepan over medium heat. Add the curry paste and cook for a minute until fragrant. Add the coconut milk, roasted peanuts, peanut butter, fish sauce and sugar. Cook for a further minute. Then remove from heat. Taste and adjust the seasoning with more fish sauce and/or sugar. And keep warm or reheat when ready to serve.
Heat a barbecue grill plate or non-stick frying pan over medium-high heat. Cook chicken skewers for 3-4 minutes each side or until cooked through. Serve warm with the warm satay sauce and the Thai cucumber relish.