Chicken Satay – a delicious recipe with coconut milk, crunchy peanut butter, red curry, chicken tenders, zucchini, Mixed salad. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Whisk coconut milk, peanut butter and curry paste in a medium bowl. Reserve 1/3 cup of the peanut mixture.
2
Place remaining peanut mixture in a small saucepan on medium-low heat. Cook, stirring, 2 mins, or until fragrant and hot. Set aside; cover to keep warm.
3
Thread chicken onto 12 skewers. Place in a shallow glass or ceramic dish. Pour reserved peanut mixture over skewers; tum to coat. Cover with plastic wrap; refrigerate 30 mins to marinate.
4
Heat a grill pan on high heat or preheat the grill to medium-high.
5
Spray both sides of zucchini with no stick cooking spray. Cook, turning, 4 mins, or until browned and tender. Transfer to serving platter; cover to keep warm.
6
Spray skewers with no stick cooking spray. Cook, in batches, turning, 7 min each batch, or until browned and cooked through. Drizzle skewers with warm satay sauce. Serve with zucchini and salad.
629
kcal
Calories
21
g
Fat
8
g
Carbs
99
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup reduced fat coconut milk, 1/4 cup reduced fat crunchy peanut butter, 1 1/2 tbsp Thai red curry paste, 12 None chicken tenders, and more.
Yes, 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.
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