Chicken Satay with Spicy Peanut Sauce and Cucumber Relish

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Marinade:

1/2 cup coconut milk

1 tablespoon fish sauce

2 teaspoons red curry paste

1 teaspoon palm sugar or brown sugar

1 tablespoon chopped cilantro

1/2 teaspoon ground turmeric

Salt and freshly ground black pepper

1 pound boneless, skinless chicken breasts

Peanut Sauce:

1 cup coconut milk

3 tablespoons red curry paste

1/2 cup chunky peanut butter

1/2 cup chicken stock

1/4 cup palm sugar or brown sugar

2 tablespoons tamarind liquid, or fresh lime juice

1 teaspoon salt

Cucumber Relish:

1 large Japanese cucumber, peeled, halved and thinly sliced

2 shallots, thinly sliced

1 small Thai chili or serrano chili, thinly sliced

1/3 cup white vinegar

2 teaspoons palm sugar or brown sugar

1 teaspoon salt

Cilantro leaves, for garnish