Chicken Satay

This is just a really tasty dinner.  I have a decided taste preference for anything Asian. I also like it because it is already dairy and gluten free without any adaptations.  

Chicken Satay:

1 lb chicken breast (or beef steak)
3/4 cup coconut milk
2-3 tablespoon curry paste (just curry power works too, in much smaller quantities)
2-3 tablespoon brown sugar
1 tablespoon fish sauce ( I substitute gluten free soy sauce)

Cut chicken or beef into thin strips.  Whisk sauce ingredients together and evenly coat meat. Marinate.  You can skewer the meat or just cook it on a cookie sheet un-skewered (which I always do, less to clean up).  Broil  till done, you may want to stir it once when half done. It doesn't take long. 

Peanut Sauce:

1-2 tablespoon curry paste (or curry powder like 1/2 teaspoon or less)
1 cup of coconut milk (this is the balance of the can from the chicken marinade)
1/4 cup peanut butter (chunky is better, but creamy is fine)
2 tablespoon brown sugar
1 tablespoon gluten free soy sauce
1 tablespoon lime juice

Just put all the ingredients in a saucepan and boil, then simmer for about 10 min. This can be served warm or at room temperature.  If you let it cool to room temperature it will settle to a nice creamy consistency.

I always serve this with rice and steamed broccoli.  It is amazingly delicious to dip the broccoli in the sauce, so make sure you prepare lots of it.