Almond Coconut Milk Chicken Satay with Quick Cucumber Salad
User Reviews
4.5
40 reviews
Excellent
-
Prep Time
35 mins
-
Cook Time
10 mins
-
Total Time
45 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Thai
Almond Coconut Milk Chicken Satay with Quick Cucumber Salad
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
Chicken Satay:
- 1 cup almond butter I've subbed peanut butter with good results, too
- 1 (13.5 ounce) (13.5 ounce) can coconut milk light
- ⅔ cup lime juice 5-6 limes, fresh, about 12 tablespoons
- 1 to 1 ½ to 1 ½ tablespoons red curry paste see note
- 2 pounds chicken breast cut into bite-size pieces or strips, boneless skinless; or chicken thighs
Quick Cucumber Salad:
- 1 English cucumber thinly sliced
- 1 red bell pepper thinly sliced
- 2 tablespoons lime juice fresh
- 2 tablespoons rice vinegar can sub red wine or white wine vinegar
- 2 tablespoons olive oil
- salt
- black pepper
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%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
40 reviews
Excellent
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