Chicken Satay with Spicy Peanut Sauce and Cucumber Relish

2019-04-15
  • Yield : 4 to 6 servings
  • Prep Time : 30m
  • Cook Time : 10m
  • Ready In : 40m
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Ingredients

  • 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
  • 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
  • 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

Method

Step 1

In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate for up to 4 hours.

Step 2

Meanwhile, prepare the sauce: Bring the coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1 to 2 minutes. Whisk in peanut butter, stock and sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and add tamarind juice and salt. Set aside to cool to room temperature.

Step 3

Prepare relish: Place cucumber, shallot, and chili slices in a small bowl. Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and then pour over cucumber mixture. Garnish with cilantro leaves and set aside.

Step 4

Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut sauce and cucumber relish.

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