Almond Coconut Chicken Satay Recipe

Name: Almond Coconut Chicken Satay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup almond butter; 1/2 cup light coconut milk; 6 tablespoons lime juice, divided; 4 teaspoons red curry paste; 1 lb chicken breast, cut in strips; 1/2 teaspoon salt; 3 cups English cucumbers, sliced; 1 cup red bell pepper; 1/4 cup cilantro; 1/4 teaspoon pepper; 1/4 teaspoon red pepper; 2 tablespoons almonds, chopped

Servings: persons

1/2 cup almond butter
1/2 cup light coconut milk
6 tablespoons lime juice, divided
4 teaspoons red curry paste
1 lb chicken breast, cut in strips
1/2 teaspoon salt
3 cups English cucumbers, sliced
1 cup red bell pepper
1/4 cup cilantro
1/4 teaspoon pepper
1/4 teaspoon red pepper
2 tablespoons almonds, chopped

1
Combine almond butter, coconut milk, 1/4 cup lime juice, and curry paste in a medium bowl, stirring until smooth. Place 1/2 cup almond butter mixture in a small bowl; reserve. Add chicken to remaining almond butter mixture; toss to coat. Refrigerate 15 minutes.
2
Remove chicken from almond butter marinade; discard marinade. Heat a grill pan over medium-high; coat with cooking spray. Thread chicken evenly onto skewers; sprinkle with 1/4 teaspoon salt. Add chicken skewers to pan; cook, stirring occasionally, until done, about 5 minutes.
3
Combine cucumbers, bell pepper, cilantro, remaining 2 tablespoons lime juice, remaining 1/4 teaspoon salt, black pepper, and crushed red pepper in a bowl; toss. Serve salad with chicken skewers and reserved 1/2 cup almond butter mixture. Sprinkle with almonds.
4
Calories 412 Fat 25g Satfat 3g Unsat 18g Protein 34g Carbohydrates 16g.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup almond butter, 1/2 cup light coconut milk, 6 tablespoons lime juice, divided, 4 teaspoons red curry paste, and more.

Yes, Almond Coconut Chicken Satay falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Almond Coconut Chicken Satay

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions