Chicken Satay Skewers with Almond Butter Dipping Sauce

Chicken Satay Skewers with Almond Butter Dipping Sauce

4 servings

For marinade:

  • ½ cup canned coconut milk
  • 1 large shallot, chopped
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce or soy sauce
  • 2 garlic cloves, chopped
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 pound boneless skinless chicken breasts or thighs, sliced into thin, 3” long strips

For sauce:

  • 1 cup canned coconut milk
  • ½ cup creamy, unsweetened almond butter
  • 1 tablespoon brown sugar
  • 2 tablespoons fish sauce or soy sauce
  • 1 tablespoon red, green, or yellow curry paste
  • ½ cup SantéGarlic Almonds, finely chopped

2 tablespoons vegetable oil

Directions:

  1. In a food processor or blender combine coconut milk, shallot, brown sugar, fish or soy sauce, garlic, cumin, and coriander. Blend until smooth and transfer to a large bowl. Add chicken, toss to coat, cover, and refrigerate at least 1 or up to 24 hours.
  2. For sauce, in a medium saucepan combine coconut milk, almond butter, brown sugar, fish or soy sauce, curry paste, and ½ cup hot water. Cook over medium-low heat, stirring frequently, for 10 minutes. Stir in garlic almonds. Set aside.
  3. 1 hour before grilling, soak 20 bamboo skewers in water to cover.
  4. Prepare a medium hot grill fire or preheat the broiler. Thread a skewer through each strip of meat. Lightly brush the chicken with oil and grill or broil, turning once, until browned, 2-3 minutes. Serve immediately with almond sauce.
Noa Tidhar