Chicken Satay

Ingredients

• 4 free-range chicken breasts
• 1 cup coconut milk
• 3 Blue Elephant dried chillies
• 1 T coriander seeds, toasted
• 1 T cumin seeds
• 2 T vegetable oil
• 4 shallots, sliced into rings
• salt, to taste
• basil leaves, to garnish
• For the sweet-and-sour cucumber:
• 3 T water
• 80 g white sugar
• 1/4 cup white vinegar or rice vinegar
• salt, a pinch
• 4 pieces Blue Elephant dried galangal soaked in boiling water or 1 x 5 cm piece fresh ginger, finely sliced
• 1 red chilli, thinly sliced
• 1 English cucumber, sliced
• 1/2 shallot, finely sliced
• For the peanut sauce:
• 1 clove garlic
• 3 T coriander, roughly chopped
• 1 1/2 T vegetable oil
• 1 1/2 T Blue Elephant Massaman curry paste
• 3/4 cup coconut milk
• 2 T roasted peanuts ground
• 1/2 T sesame seeds, roasted
• 2 T palm sugar grated (or 2 T treacle sugar)
• 1 T tamarind in 1 T hot water
• 1 T fish sauce

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