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Spicy Peanut Chicken Satay with Cucumber Salad

Lorna Kring
  • 45 minutes
  • Serves 12

INGREDIENTS

1/2 cup

coconut milk

2 tsp

red curry paste

1/2 tsp

ground turmeric

1 tsp

brown sugar

1 tbsp

chopped fresh cilantro

1 tbsp

fish sauce

1 lb

boneless skinless chicken breasts (cut into 1x3” strips)

12

bamboo skewers (soaked in cold water for at least 30 minutes)

1 cup

coconut milk

3 tbsp

red curry paste

1/2 cup

chunky peanut butter

1/2 cup

chicken stock

1/4 cup

brown sugar

1 tbsp

tamarind paste **

1 tbsp

fresh lime juice

1 tsp

salt

Chopped peanuts, (for garnish)

3 tbsp

rice wine vinegar

1 tbsp

water

2 tbsp

sugar

1/2 tsp

salt

1

medium cucumber, (thinly sliced)

1

red onion (diced)

1

small Thai or serrano chili (thinly sliced (plus more for garnish))

1 tbsp

chopped fresh cilantro ((plus more for garnish))