Step 1
In a large bowl, combine the peanut butter, ginger, soy sauce, caster sugar (or maple syrup), curry powder, and coconut milk. Add the diced chicken and toss to coat well. Marinate for at least 10 minutes, or ideally overnight.
Step 2
Thread the marinated chicken onto skewers (see note), placing about 3 pieces on each. If you prefer, you can cook the chicken without skewers.
Step 3
Rinse the jasmine rice well in cold water. In a medium saucepan, combine the rinsed rice with coconut milk, salt and 1½ cups of water. Bring to a boil, then reduce heat to low, cover and simmer for 12-15 minutes, until cooked through. Remove from the heat and let it stand, covered, for 5 minutes. Fluff with a fork before serving.
Step 4
Meanwhile, combine the peanut butter, caster sugar, curry powder, coconut milk, soy sauce and vinegar in a small saucepan over low heat. Stir continuously until the mixture is smooth and heated through, about 10 minutes. Adjust the seasoning to taste, adding a little more soy sauce for saltiness or sugar for sweetness if required. Set aside.
Step 5
Heat a large frypan or barbecue to medium heat. Lightly oil the surface if needed. Cook the satay skewers for about 5-7 minutes each side, or until the chicken is fully cooked. If they start browning too quickly, lower the heat to ensure even cooking.
Step 6
In a large bowl, combine the cucumbers, coriander and spring onions. In a small bowl, whisk together the lime juice, rice wine vinegar and caster sugar until the sugar dissolves. Pour the dressing over the salad and toss to coat. Sprinkle the roasted peanuts on top just before serving.
Step 7
Divide the coconut rice among 4 bowls, top with cucumber salad, then the satay chicken skewers, and spoon over the warm satay sauce.
