We had a lovely dinner at this restaurant in CA and the executive chef/owner Paul Sainoi serenaded us on the Thai instrument that his grandfather gave him. This is his grandmother’s recipe. “Thank you very much for dining with us. See you on your next trip! Have a great season.” – Paul Sainoi Executive Chef and Coowner inFusion Global Fusion Cuisine

Ingredients

2 chicken breasts
Bamboo sticks

Marinade

1/4 c. garlic
1/4 c. shallot
1/4 c. lemongrass
1/4 c. cilantro
1 tbsp. curry powder
1/2 tbsp. turmeric powder
1 c. soy sauce
1 c. oyster sauce
1/2 c. brown sugar
1 c. salad oil

Peanut Sauce

1/2 tsp. red chili, minced and seeded
1 tbsp. minced garlic
1 tbsp. minced shallot
1/2 c. peanut butter
2 c. coconut milk
1 tbsp. tamarind paste
1/2 c. brown sugar
1 tsp. salt
3 tbsp. butter

Instructions

Mix the marinade together but emulsify the oil with other ingredient last.
Marinate the chicken breast (thinly slice lengthwise) over night and skew the meat with wet bamboo stick.
In a medium sauce pan, saut? garlic, shallot and red chili in butter on medium heat until aromatized.
Add coconut milk and simmer until the oil breaks.
Add tamarind paste, brown sugar, salt and butter.
Continually stir so that the bottom doesn’t get burned.
Simmer for another 15 minutes and let cool down.
Grill the chicken skewers on the grill to perfection and serve with warm peanut sauce for dip.