Chicken Satay with Spicy Peanut Sauce and Cucumber Relish Recipe

Name: Chicken Satay with Spicy Peanut Sauce and Cucumber Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Bamboo skewers, soaked in cold water; 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

Servings: persons

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
Bamboo skewers, soaked in cold water
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

1
In a bowl, combine all the marinade ingredients except the chicken.
2
Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade.
3
Turn chicken to coat, cover and refrigerate for up to 4 hours.
4
Meanwhile, prepare the sauce: Bring the coconut milk to a simmer in a small saucepan.
5
Whisk in curry paste until dissolved, about 1 to 2 minutes.
6
Whisk in peanut butter, stock and sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes.
7
Remove from heat and add tamarind juice and salt.
8
Set aside to cool to room temperature.
9
Prepare relish: Place cucumber, shallot, and chili slices in a small bowl.
10
Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture reaches a boil and sugar is dissolved, about 3 minutes.
11
Remove from the heat, cool to room temperature, and then pour over cucumber mixture.
12
Garnish with cilantro leaves and set aside.
13
Prepare grill and thread marinated chicken onto soaked bamboo skewers.
14
Place on grill and cook 5 to 7 minutes, or until cooked through, turning once.
15
Serve with peanut sauce and cucumber relish.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 23 ingredients. The key ingredients include: 1/2 cup coconut milk, 1 tablespoon fish sauce, 2 teaspoons red curry paste, 1 teaspoon palm sugar or brown sugar, and more.

Yes, Chicken Satay with Spicy Peanut Sauce and Cucumber Relish 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.

Chicken Satay with Spicy Peanut Sauce and Cucumber Relish

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