A simpler satay, with an abbreviated ingredient list and process. Even without the delicious sauce, the grilled chicken is excellent! Ingredient tips: Red curry paste and Sriracha sauce, also called rooster sauce (for the logo on its bright red bottle), are available in the Asian section of most markets.
Recipe Ingredient Details:
2 stalks lemongrass (tender inner white part only)
4 cloves garlic
¼ cup shallots, chopped (chopped)
¼ cup chopped cilantro stems
1 tablespoon minced fresh ginger
2 tablespoons almond oil
12 (about 8 ounces) chicken tenders
½ cup coconut milk
2 tablespoons fresh lime juice
1 teaspoon grated lime zest
2 teaspoons Thai red curry paste
1 teaspoon Sriracha sauce, or to taste (or your favorite hot sauce)
¼ cup crunchy peanut butter (roasted )
Combine lemongrass and garlic in a food processor; mince. Add shallots, cilantro stems, and ginger. Grind well. (This also can be done with a mortar and pestle.) Remove half the mixture, place in a bowl, and stir in oil. Add chicken tenders, mixing to coat well. Cover and set aside to marinate.
To remaining lemongrass mixture, add coconut milk, lime juice and zest, red curry paste, and 1 teaspoon Sriracha sauce; combine well. Add peanut butter and work into a smooth sauce. If sauce is too thick, add a little coconut milk or water to achieve a good dipping consistency. Taste and add more Sriracha sauce, if desired. (Makes 1 cup.)
Heat a grill until very hot. Thread marinated chicken tenders on bamboo skewers, keeping as much of the marinade on them as possible. Grill about 2 minutes per side, or until just done. Serve at once, with sauce for dipping.
Recipe Additional Notes:
PER SERVING (with 2 tablespoons sauce): 214 cal, 61% fat cal, 15g fat, 4g sat fat, 33mg chol, 16g protein, 6g carb, 1g fiber, 159mg sodium
Wed, 2009-12-23 16:33