Spa Magazine

INGREDIENTS

Cucumber Relish

• 2/3 cup rice vinegar
• 8 tbsp. honey
• 1 small cucumber, peeled, seeded, and sliced
• 3 tbsp. chopped cilantro
• 2 tbsp. diagonally sliced red chilies

Almond Sauce

• 1 tbsp. red curry paste
• ½ cup coconut milk 
• 7/8 cup water
• ¼ cup roasted ground almonds
• 2½ tbsp. soy sauce
• 2 tbsp. tamarind juice
• 1½ tbsp. grated palm sugar

Chicken Satay

• 10½ oz. chicken breast, skinned and sliced into thin strips
• ½ cup coconut milk
• 12/3 tbsp. honey
• 11/3 tbsp. soy sauce
• 4 cilantro roots, minced
• 3 garlic cloves, minced
• ¼ tsp. ground turmeric
• ¼ tsp. curry powder

Cucumber Relish

1. In a saucepan, bring vinegar and honey to a boil. Stir frequently until honey has dissolved and continue to cook for 15 minutes. 
2. Remove from heat and, once cooled, stir in cucumber, cilantro, and chilies.

Almond Sauce

1. In a saucepan, stir-fry red curry paste with half of the coconut milk until fragrant.
2. Add remaining sauce ingredients and stir. Simmer on low to medium heat, stirring frequently, until the mixture is reduced by half. 

Chicken Satay

1. Combine all satay ingredients in a large mixing bowl and allow chicken to marinate for 2 hours.
2. Skewer ¾ oz. of chicken on each of 15 wooden sticks. Grill satay until cooked.
3. Serve warm with Cucumber Relish and Almond Sauce on the side.

Image: Jorg Sundermann