Thai Chicken Satay with Coconut-Peanut Sauce

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serves/makes:

ready in:
30-60 minutes

ingredients

2 teaspoons curry powder
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
1 teaspoon ground cumin
1/2 cup coconut milk
1 tablespoon grated lemon peel
1/2 teaspoon chili powder
1 pound boneless chicken cut in bite-size pieces

Peanut Sauce
1 cup dry roasted unsalted peanuts
OR
2 tablespoons extra chunky peanut butter
1/3 cup coarsely chopped onion
2 cloves garlic, minced
1/2 cup coconut milk (more if desired)
1/2 teaspoon soy sauce
1 teaspoon lime juice
crushed red pepper flakes, to taste
1/2 teaspoon minced fresh ginger
1/2 teaspoon ground coriander

directions

Heat a skillet over medium heat. Add the curry powder, ginger, garlic, and cumin. Cook, stirring frequently, for one minute or until the spices begin to brown.

Place the coconut milk in a bowl. Stir in the curry powder mixture along with the lemon peel and chili powder. Add the chicken and stir to coat. Let the chicken marinate for 30 minutes.

Meanwhile, heat the grill. Combine all the sauce ingredients in a blender and process until smooth. Transfer the sauce mixture to a saucepan over low heat. Cook, stirring frequently, for 10 minutes.

Place the chicken pieces on skewers (if using wooden skewers, make sure to soak them in water for at least 20 minutes before using). Place the skewers on the grill and cook the chicken, for 4-6 minutes per side or until cooked through.

Serve the chicken satay with the warm peanut sauce.

nutrition data

494 calories, 34 grams fat, 15 grams carbohydrates, 37 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.

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