1 lb chicken thigh, cut into small cubes
Marinade
1 tbs curry powder
1 tsp sea salt
1 tbs vegetable oil
Relish
1/2 cup white sugar
1/2 cup white vinegar
1 tsp sea salt
1/2 small cucumber, sliced into rounds, then quarters
1 small shallot
1 red chile, sliced
Sauce
1/4 cup roasted peanuts
2 tbs vegetable oil
1-1/2 tsp red curry paste
1 cup coconut milk
2 tbs crunch peanut butter
1 tsp fish sauce
2 tsp white sugar
Place the chicken in a large bowl and add the curry powder, salt, and oil. Mix until well combined. Thread the chicken onto bamboo skewers. Set aside to marinate for 10 minutes to overnight.
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 chile in a small bowl. Pour over the cooled vinegar mixture.
Grind the roasted peanuts.
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.