Spicy Satay Sticks

2 boneless, skinless chicken breasts

For Marinade

1 lemon grass stalk
2 shallots
2 garlic cloves
1/2 inch piece fresh ginger
2 tsp brown sugar
1/2 tsp ground cumin
1/2 tsp ground corriander
1 tsp tumeric
1 tsp salt
1 tbsp sunflower

For Sauce

4 tbsp roasted peanuts
2 lemon grass stalks
2 shallots
2 garlic cloves
1 inch piece fresh ginger
1 tsp tumeric
1 tbsp sunflower oil
1 tbsp brown sugar
1 tsp fish sauce
1 tbsp Chinese hot chili juice
of 1 lime
4 tbsp water
1/2 cup canned coconut milk
of 1 lime
4 tbsp water
1/2 cup canned coconut milk

Method

1. Slice chicken into 20 strips about 1/4 inch thick and 2 1/2 inches long.

2. For marinade, remove the tough outer skin from the lemon grass and finely chop.

3. Combine lemon grass, shallots, garlic, ginger, brown sugar, salt, spices, and oil in food processor, pulse to a smooth paste.

4. Toss chick and marinade together in bowl to coat each piece well.

5. For sauce, place peanuts in a food processor, pulse until finely ground. Set aside.

6. Remove the tough oter from the lemon grass and finely chop.

7. Place shallots, garlic, ginger, chopped lemon grass, tumeric, and sunflower oil in food processor, pulse to a smooth paste.

8. In a frying pan over medium heat, add "sauce" paste.