Ingredients
- 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 )
Chicken Satay with Spicy Peanut Dip
Alan Roettinger | Delicious Living- Serves: 4 people
- Calories per serving: 214
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.
Directions
- 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.
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
