Almond Coconut Milk Chicken Satay with Quick Cucumber Salad

Name: Almond Coconut Milk Chicken Satay with Quick Cucumber Salad
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 1 cup almond butter; 1 (13.5 ounce) 1 (13.5 ounce) can light coconut milk; ⅔ ⅔ cup about 12 tablespoons fresh lime juice; 1 to 1 ½ 1 to 1 ½ tablespoons red curry paste (see note); 2 2 pounds boneless skinless chicken breasts or thighs; 1 1 English cucumber; 1 1 red bell pepper; 2 2 tablespoons fresh lime juice; 2 2 tablespoons rice vinegar; 2 2 tablespoons olive oil; salt and pepper

User Reviews

4.5

60 reviews

Excellent

Prep Time
35 mins
Cook Time
35 mins
Total Time
45 mins
Servings
6 servings
Course
Main Course
Cuisine
Thai

Almond Coconut Milk Chicken Satay with Quick Cucumber Salad

Iris Warren

Report

This delightful recipe is easy to follow and perfect for any occasion.

Share:

I Made This!

45 people made this

Print

13 people printed this

Save this

36 people saved this

Ingredients

Servings

Chicken Satay:

1 1 cup almond butter I've subbed peanut butter with good results, too
1 (13.5 ounce) 1 (13.5 ounce) can light coconut milk
⅔ ⅔ cup about 12 tablespoons fresh lime juice (5-6 limes)
1 to 1 ½ 1 to 1 ½ tablespoons red curry paste (see note)
2 2 pounds boneless skinless chicken breasts or thighs cut into bite-size pieces or strips

Quick Cucumber Salad:

1 1 English cucumber thinly sliced
1 1 red bell pepper thinly sliced
2 2 tablespoons fresh lime juice
2 2 tablespoons rice vinegar can sub red wine or white wine vinegar
2 2 tablespoons olive oil
salt and pepper

Add to Shopping List

Instructions

In a medium bowl (or in a blender), combine the almond butter, coconut milk, lime juice, and curry paste. Whisk or blend until well-combined and smooth. Reserve 1 cup of the mixture and refrigerate (to use for serving later). Place the chicken pieces in a container with a lid or in a gallon-size ziploc bag. Pour the marinade over the chicken, tossing so the chicken is evenly covered. Refrigerate for 15 minutes (or up to 12 hours).
For the cucumber salad, in a medium bowl, add the cucumber and bell pepper. Whisk together the lime juice, rice vinegar, olive oil, and pinch of salt and pepper; add to the vegetables and toss to combine. Refrigerate until ready to serve.
Preheat a grill (indoor grill pan or skillet will work, too) to medium or medium-high.
Remove the chicken from the marinade (the marinade will be very thick, especially if it has been refrigerated longer than 15 minutes; that's ok - just take the chicken pieces out and scrape off any excess marinade). Thread the chicken onto skewers. Grill/cook, turning once or twice, until chicken pieces are cooked through, 7-9 minutes.
Serve the chicken skewers with the cucumber salad and the reserved almond coconut milk sauce (to drizzle over the chicken, if desired).

Notes

Red Curry Paste: I use the Thai Kitchen brand of red curry paste. It has a spicy kick, so use the lesser amount in the recipe if you don't want a lot of heat (don't be afraid of using it, though - the thick and creamy almond butter and coconut milk mellow out the spice a lot!).
Marinade: if you don't think you'll serve any of the reserved almond butter mixture with the grilled chicken (sometimes I do, sometimes I don't), you can easily halve the amounts and use it all just for the marinade.

Nutrition Information

Show Details

Serving 1 Serving Calories 702kcal (35%) Carbohydrates 16g (5%) Protein 38g (76%) Fat 55g (85%) Saturated Fat 13g (65%) Cholesterol 113mg (38%) Sodium 165mg (7%) Fiber 5g (20%) Sugar 4g (8%)