Marty s Thai Chicken Satay

2 tablespoons vegetable oil

2 tablespoons soy sauce

2 teaspoons tamarind paste

1 stalk lemon grass, chopped

2 cloves garlic, crushed

1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon lime juice

1 teaspoon muscovado sugar

½ teaspoon chili powder

2 pounds skinless, boneless chicken breast, cut into strips

20 wooden skewers, soaked in water for 30 minutes

2 tablespoons crunchy peanut butter

2 tablespoons chopped peanuts

1 (14 ounce) can coconut milk

2 teaspoons red Thai curry paste

1 tablespoon fish sauce

1 teaspoon tomato paste

1 tablespoon brown sugar

Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm.

Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.