|
Category: |
Category: |
| |
|
Chicken Satay Skewers |
|
Ingredients: |
Ingredients: 17.5 oz. boneless, skinless chicken breasts
4 T. coconut milk
1 ½ tsp. curry powder
½ tsp. paprika or chili powder
½ tsp. salt
1 tsp. sugar
|
|
Directions: |
Directions:Soak bamboo skewers in water for 15 minutes. Cut the chicken into thin bite sized pieces. In a large bowl add the chicken pieces; add the curry powder, paprika, coconut milk, salt and sugar to marinate. Mix well to combine all ingredients; set aside for at least 15 minutes. You can also marinate in fridge overnight if desired. Thread the chicken pieces on the skewers. Makes about 10 - 15 skewers. Heat a grill pan or skillet over medium heat. Grill the skewers for 3 - 4 minutes the flip and cook another 3 minutes or until cooked through. |
| |
|
Peanut Dipping Sauce |
|
Ingredients: |
Ingredients: 1 c. coconut milk
1 T. red curry paste
3 oz. smooth peanut butter or peanut butter powder
2 T. sugar
1 tsp. dark soy sauce
½ tsp. salt
½ c. water
2 - 3 T. crushed roasted peanuts
|
|
Directions: |
Directions:In a medium sauce pan, add coconut milk and all peanut sauce ingredients. Stir well to combine all ingredients over medium-low heat until the sauce is smooth and creamy. You can add a bit more water if sauce is too thick.
Remove from heat and set aside. Make a taste test and add salt or sugar to taste. |
| |
|
Side Salad |
|
Ingredients: |
Ingredients: ½ onion
½ medium sized cucumber
2 - 3 red or green chilies
½ lime
Salt to taste
Sugar
|
|
Directions: |
Directions:Cut the cucumber, onion, and chili into thin slices. Add the cut vegetables in a bowl, sprinkle with sugar, and salt to taste. Squeeze half lime and mix well.
TO SERVE
Place satay skewers on the serving plate. Serve with chili peanut dipping sauce and salad. Garnish with cucumber slices, onion slices, and lime wedges. Serve with pita. |
|
Number Of
Servings: |
Number Of
Servings:8 |
This recipe for Chicken Satay Skewers with Peanut Sauce is from