Spicy Chicken Satay & Cucumber Salad

What quite meat is used? That depends on personal preference. This dish are often made with chicken, pork, beef, lamb, or maybe fish. the foremost common meat wont to make this dish is chicken.

Spicy Chicken Satay & Cucumber Salad
Spicy Chicken Satay & Cucumber Salad

Today, we’re making chicken satay, a spicy peanut sauce to travel with it, and a refreshing cucumber salad to chill down your taste buds! While satay is typically cooked on a grill, I’ll show you an easy alternative method that you simply can use to cook satay albeit you don’t own a grill.


In addition to the essential grilling instructions that I’ve provided below, I’ll also teach you ways to form it within the oven instead. Either way, this dish is delicious, and therefore the meat is especially juicy.

Spicy Chicken Satay & Cucumber Salad

Ingredients:

For the Satay:
  • 1/2 cup coconut milk
  • 2 teaspoons red curry paste
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon brown sugar
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fish sauce
  • 1 pound boneless skinless chicken breasts cut into 1x3” strips
  • 12 bamboo skewers soaked in cold water for at least 30 minutes

For the Spicy Peanut Sauce:

  • 1 cup coconut milk
  • 3 tablespoons red curry paste
  • 1/2 cup chunky peanut butter
  • 1/2 cup chicken stock
  • 1/4 cup brown sugar
  • 1 tablespoon tamarind paste 
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  •  Chopped peanuts, for garnish

For the Cucumber Salad:

  • 3 tablespoons rice wine vinegar
  • 1 tablespoon water
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 medium cucumber, thinly sliced
  • 1 red onion diced
  • 1 small Thai or serrano chili thinly sliced (plus more for garnish)
  • 1 tablespoon chopped fresh cilantro (plus more for garnish)

Instructions:

  1. Start by making the marinade. In a medium bowl, combine the coconut milk, red curry paste, ground turmeric, brown sugar, chopped fresh cilantro, and fish sauce. Mix well.
  2. Add the chicken strips to the marinade, making sure to coat the meat well. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  3. While the meat marinates, soak the bamboo skewers in water for at least 30 minutes.
  4. Prepare the peanut sauce. Pour the coconut milk into a skillet and bring it to a simmer. Whisk in the red curry paste for a couple of minutes until it dissolves. Whisk in the peanut butter, chicken stock, and brown sugar, then reduce the heat and cook for 5 minutes, stirring constantly until you get a smooth sauce. Remove the pan from the heat, and add the tamarind paste, lime juice, and salt. Stir well and then set it aside to cool.
  5. Preheat the oven to 400°F. Thread the marinated meat onto the bamboo skewers. Line a baking sheet with parchment paper, and lay the skewers in a single layer on the baking sheet. Bake for 12 to 15 minutes, turning once halfway through until meat is cooked through. (Alternatively, preheat your grill to medium-high, lay the skewers on the grill, and cook for 5 to 8 minutes until cooked through, turning once.)
  6. While the satay is cooking, prepare the salad dressing by combining the rice wine vinegar, water, sugar, and salt in a small bowl.
  7. Combine the cucumber, chili, and red onions in a large mixing bowl and drizzle the dressing over the salad.
  8. Serve the cooked chicken satay drizzled with spicy peanut sauce and garnished with cilantro, sliced peppers, and chopped peanuts if you like, with cucumber salad on the side.

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