Thai 20 min

Chicken Satay with Peanut Sauce

Name: Chicken Satay with Peanut Sauce
Total time: 20 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1.5 lbs boneless skinless chicken breast, cut into thin strips; 2 tablespoons coconut milk; 2 teaspoons curry powder; 1 teaspoon turmeric; 1 teaspoon cumin; 2 tablespoons fish sauce; 1 tablespoon palm sugar; 1 tablespoon lemongrass paste; 16 wooden skewers soaked in water; 1 cup peanut butter (smooth); 1 cup coconut milk; 3 tablespoons red curry paste; 2 tablespoons fish sauce; 2 tablespoons lime juice; 2 tablespoons palm sugar; Cucumber slices and toasted peanuts for serving

high-proteindairy-freespicy

Ingredientsfor 2

480

Cal

42g

Protein

18g

Carbs

28g

Fat

11.5 lbs boneless skinless chicken breast, cut into thin strips
22 tablespoons coconut milk
32 teaspoons curry powder
41 teaspoon turmeric
51 teaspoon cumin
62 tablespoons fish sauce
71 tablespoon palm sugar
81 tablespoon lemongrass paste
916 wooden skewers soaked in water
101 cup peanut butter (smooth)
111 cup coconut milk
123 tablespoons red curry paste
132 tablespoons fish sauce
142 tablespoons lime juice
152 tablespoons palm sugar
16Cucumber slices and toasted peanuts for serving

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Instructions

1
Combine coconut milk, curry powder, turmeric, cumin, fish sauce, palm sugar, and lemongrass paste in a bowl. Add chicken strips and marinate 30 minutes. Thread each strip lengthwise onto a soaked wooden skewer, keeping meat flat.
2
Make peanut sauce: combine peanut butter, coconut milk, red curry paste, fish sauce, lime juice, and palm sugar in a small saucepan. Cook over medium-low heat, whisking constantly, for 5 minutes until the sauce is smooth and thick. The sauce should coat a spoon and be slightly fluid — add a splash of water if too thick.
3
Grill or broil chicken skewers at high heat (400–450°F) for 3–4 minutes per side until cooked through with grill marks and slightly charred edges. The marinade should caramelize on the outside of the chicken.
4
Serve immediately with warm peanut sauce, cucumber slices (for refreshing contrast to the richness), and a sprinkle of crushed peanuts over the sauce.