Best Almond Coconut Chicken Satay Recipes

Almond Coconut Chicken Satay image

Provided by WKernan

Categories Chicken

Time 50m

Yield 4 2 chicken skewers + 1 c salad + 2 T sauce, 4 serving(s)

Number Of Ingredients 12

1/2 cup almond butter
1/2 cup light coconut milk
6 tablespoons lime juice, divided
4 teaspoons red curry paste
1 lb chicken breast, cut in strips
1/2 teaspoon salt
3 cups English cucumbers, sliced
1 cup red bell pepper
1/4 cup cilantro
1/4 teaspoon pepper
1/4 teaspoon red pepper
2 tablespoons almonds, chopped

Steps:

Combine almond butter, coconut milk, 1/4 cup lime juice, and curry paste in a medium bowl, stirring until smooth. Place 1/2 cup almond butter mixture in a small bowl; reserve. Add chicken to remaining almond butter mixture; toss to coat. Refrigerate 15 minutes.
Remove chicken from almond butter marinade; discard marinade. Heat a grill pan over medium-high; coat with cooking spray. Thread chicken evenly onto skewers; sprinkle with 1/4 teaspoon salt. Add chicken skewers to pan; cook, stirring occasionally, until done, about 5 minutes.
Combine cucumbers, bell pepper, cilantro, remaining 2 tablespoons lime juice, remaining 1/4 teaspoon salt, black pepper, and crushed red pepper in a bowl; toss. Serve salad with chicken skewers and reserved 1/2 cup almond butter mixture. Sprinkle with almonds.
Calories 412 Fat 25g Satfat 3g Unsat 18g Protein 34g Carbohydrates 16g.

Nutrition Facts : Calories 449.8, Fat 31, SaturatedFat 4.6, Cholesterol 72.6, Sodium 450.4, Carbohydrate 14.2, Fiber 5.1, Sugar 4.9, Protein 32.4

Almond-Coconut Chicken Satay image

Categories Chicken

Number Of Ingredients 12

1/2 cup Unsalted almond butter
1/2 cup Light coconut milk, well stirred
6 tablespoons Fresh lime juice, divided (about 3 limes)
4 teaspoons Thai red curry paste
1 pound Skinless, boneless chicken breasts, cut into bite-sized pieces
1/2 teaspoon Kosher salt, divided
3 cups Thinly sliced English cucumbers
1 cup Thinly sliced red bell pepper
1/4 cup Minced fresh cilantro
1/4 teaspoon Black pepper
1/4 teaspoon Crushed red pepper
2 tablespoons Unsalted roasted almonds, chopped

Steps:

Combine the almond butter, coconut milk, 1/4 cup lime juice, and curry paste in a medium bowl, stirring until smooth. Place 1/2 cup almond butter mixture in a small bowl; reserve. Add chicken to remaining almond butter mixture; toss to coat. Refrigerate 15 minutes.
Remove chicken from almond butter marinade; discard marinade. Heat a grill pan over medium-high and coat with cooking spray. Thread chicken evenly onto skewers; sprinkle with 1/4 tsp. salt. Add skewers to grill pan; cook, stirring occasionally, until done, about 5 minutes.
Combine cucumbers, bell pepper, cilantro, remaining 2 Tbsp lime juice, remaining 1/4 tsp salt, black pepper and crushed red pepper in a bowl; toss. Serve salad with chicken skewers and reserved 1/2 cup almond butter mixture. Sprinkle with almonds.