Almond Coconut Milk Chicken Satay with Quick Cucumber Salad

Almond Coconut Milk Chicken Satay with Quick Cucumber Salad is a chicken recipe built around almond butter, about 12 tablespoons fresh lime juice and to 1 ½ tablespoons red curry paste. Plan on 6 servings and about 45 minutes.

• Yield 6 servings
• Ready in 45 minutes
• Prep 35 minutes
• Cook 10 minutes

Ingredients

Chicken Satay

• 1 cup almond butter , I’ve subbed peanut butter with good results, too
• 1 (13.5 ounce) can light coconut milk
• ⅔ cup about 12 tablespoons fresh lime juice , (5-6 limes)
• 1 to 1 ½ tablespoons red curry paste
• 2 pounds boneless skinless chicken breasts or thighs , cut into bite-size pieces or strips

Quick Cucumber Salad

• 1 English cucumber , thinly sliced
• 1 red bell pepper , thinly sliced
• 2 tablespoons fresh lime juice
• 2 tablespoons rice vinegar , can sub red wine or white wine vinegar
• 2 tablespoons olive oil
• Salt and pepper

Instructions

1. In a medium bowl (or in a blender), combine the almond butter, coconut milk, lime juice, and curry paste. Whisk or blend until well-combined and smooth. Reserve 1 cup of the mixture and refrigerate (to use for serving later). Place the chicken pieces in a container with a lid or in a gallon-size ziploc bag. Pour the marinade over the chicken, tossing so the chicken is evenly covered. Refrigerate for 15 minutes (or up to 12 hours).
2. For the cucumber salad, in a medium bowl, add the cucumber and bell pepper. Whisk together the lime juice, rice vinegar, olive oil, and pinch of salt and pepper; add to the vegetables and toss to combine. Refrigerate until ready to serve.
3. Preheat a grill (indoor grill pan or skillet will work, too) to medium or medium-high.
4. Remove the chicken from the marinade (the marinade will be very thick, especially if it has been refrigerated longer than 15 minutes; that's ok - just take the chicken pieces out and scrape off any excess marinade). Thread the chicken onto skewers. Grill/cook, turning once or twice, until chicken pieces are cooked through, 7-9 minutes.
5. Serve the chicken skewers with the cucumber salad and the reserved almond coconut milk sauce (to drizzle over the chicken, if desired).

Give it a minute off the heat, then serve it while it is still hot.