2scallions for garnish (Sliced or made into a florette to garnish)
salt (To taste)
Soak bamboo skewers in water. Slice chicken into 1/2″ thick strips.
In a bowl, mix 2 tsp. of red curry paste, 1 cup of coconut milk, and 1/2 tsp. salt. Mix well.
Marinate chicken in the above mixture for about 20-30 minutes. Thread them onto skewers.
Wash rice till the water runs clear.
In a measuring cup measure 2 cups of water and 1 1/2 cup of coconut milk
In a 3 quart saucepan, heat 2 tbs. oil and lightly brown the shallots and ginger. Add washed rice and the measuring cup of water and coconut milk. Bring rice to a quick boil and turn heat down to simmer for about 20 minutes until rice is done.
Heat 2 tbs. oil in a two quart saucepan on low. Fry 2 tsp. of red curry paste for about 2 minutes, then add the rest of the coconut milk. Bring it to slow boil then add the brown sugar and peanut butter. Add water to sauce to control the thickness. Add the juice of 1/2 a lemon. The sauce should be like a rich, like a thick gravy. Keep warm.
Set aside 2 tbs. peanuts and 1 tsp. sesame seeds for garnish. Add rest of the peanuts and sesame seeds into sauce.
Skin the pineapple and remove the eyes. Then slice the pineapple lengthwise, 1/2 thick. Peel and slice the cucumber into 1/4″ slices.
Heat a grill pan on high. Place skewers on the grill pan. Cook on high for 2 minutes, then reduce heat to low for an additional 2 minutes. Flip chicken over and repeat the same process. Control the heat; the chicken is sliced thin and therefore cooks fast.
Fill a small rice bowl with cooked rice. Pack tightly, then place on a dinner plate, leaving the molded rice. Place 3-4 skewers of satay chicken, 2 slices of pineapple, and 6-8 slices cucumber per plate. Pour a couple spoonfulls of sauce over chicken skewers. Ganish with crushed peanuts and sesame seed and scallions. Enjoy.