Almond Coconut Milk Chicken Satay
Ingredients
Chicken Satay
-
1
cup
almond butter
-
1
can (13.5 ounce)
light coconut milk
-
⅔
cup
fresh lime juice
-
1 to 1 ½
tablespoons
red curry paste
-
2
pounds
boneless skinless chicken breasts or thighs
Quick Cucumber Salad
-
1
English cucumber
-
1
red bell pepper
-
2
tablespoons
fresh lime juice
-
2
tablespoons
rice vinegar
-
2
tablespoons
olive oil
-
to taste
salt and pepper
Instructions
- Combine almond butter, coconut milk, lime juice, and curry paste in a bowl or blender and mix until smooth.
- Reserve 1 cup of the mixture for serving later and refrigerate.
- Marinate chicken pieces in the remaining mixture for at least 15 minutes or up to 12 hours in the refrigerator.
- For the cucumber salad, mix cucumber and bell pepper in a bowl, then whisk together lime juice, rice vinegar, olive oil, salt, and pepper, and toss with the vegetables.
- Preheat the grill to medium or medium-high heat.
- Remove chicken from the marinade, thread onto skewers, and grill for 7-9 minutes until cooked through.
- Serve chicken skewers with cucumber salad and reserved sauce.
Nutrition Facts (estimated)
Servings
6
Calories
702
Total fat
55g
Total carbohydrates
16g
Total protein
38g
Sodium
165mg
Cholesterol
113mg
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