BREAST****Chicken Satays with Spicy Peanut Dipping Sauce

By Unblond1

Ingredients

• THAI SPICY PEANUT SAUCE:
• CHICKEN SKEWERS
• 2 teaspoons coriander seeds (toasted and ground)
• 2 teaspoons cumin seeds (toasted and ground)
• 1/4 teaspoon turmeric (ground)
• 2 stalks lemongrass (peeled & chopped)
• 1 shallot (diced)
• 1 tablespoon garlic (grated)
• 1 tablespoon galangal (or ginger, grated)
• 1 birds eye chili (sliced)
• 1 lime (juice and zest)
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon oil
• 1 pound chicken (cut into thin strips)
• wooden skewers (soaked in cold water for 30 minutes)
• 1 teaspoon coconut oil
• 1 teaspoon Thai red curry paste
• 1 1/2 tablespoons peanut butter
• 3 tablespoons coconut milk
• 1 tablespoon fish sauce (add by teaspoon to taste)
• 2 teaspoons lime juice
• 2 teaspoons palm sugar (or brown sugar)
• 1 teaspoon chili sauce such as sriracha (or to taste)
• finely minced fresh cilantro, basil and mint
• 2 tablespoons peanuts roasted and chopped

Details

Servings 4
Adapted from http

Preparation

Step 1

Mix the coriander, cumin, turmeric, lemongrass, shallot, garlic, ginger, chili, lime, fish sauce, sugar and oil.

Marinate the chicken in a ziplock bag in the fridge for 1 hour to overnight.
Skewer the chicken and grill it until cooked and slightly charred, about 3-5 minutes per side.

Serve with the peanut dipping sauce.

THAI SPICY PEANUT SAUCE:

Heat the oil in a pan over medium heat, add the curry and saute until fragrant, about a minute.

Add everything else and simmer to thicken it a bit, about 2-3 minutes, adjusting the consistency with additional coconut milk as needed. Cool and stir in minced herbs, then transfer to a jar and refrigerate until needed.

Nutrition Facts
4 Servings

Calories 221.4
Total Fat 10.0 g
Saturated Fat 4.1 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 1.1 g
Cholesterol 73.7 mg
Sodium 505.5 mg
Potassium 44.4 mg
Total Carbohydrate 5.6 g
Dietary Fiber 0.7 g
Sugars 1.0 g
Protein 28.7 g