Chicken Satay and Cucumber Salad
Oh friends, I cannot begin to tell you how much this family adores satay.
The mere mention of it and the crowd goes wild!! To accompany this savory chick-on-a -stick, one can only add a cool crisp and slightly spicy cucumber salad. My cucumber salad takes a tiny bit of a detour from the traditional cucumber shallot combination—I love to add fresh bell pepper. And lots of it. And if you don’t have any shallots on hand, go ahead and substitute thinly sliced red onion. Let it sit and chill and this side dish with the satay is next-level.
Back to the satay, I of course double the sauce because let’s be honest, you could just give me a spoon and I will slurp it up. It’s a savory and a bit spicy peanut butter dipping (or slurping) sauce delight! Go ahead and add with it some extra crush peanuts if you want. The nuttier the better!
So enjoy and get dipping. You will totally go “nuts” over it.
xoxo,
Paula
Chicken Satay
Ingredients:
1/2 cup Coconut milk
1 tbsp. Fish sauce
2 tsp. Red curry paste
1 tsp. Brown sugar
1 tbsp. Cilantro
1/2 tsp. Ground turmeric
Salt and pepper
1 lb. Boneless skinless chicken thighs
For the Peanut Sauce:
1 cup Coconut milk
3 tbsp. Red curry paste
1/2 cup Peanut butter
1/4 cup Brown sugar
2 tbsp. Apple cider vinegar
2 tbsp. Ground peanuts
Salt, to taste.
Combine the fish sauce, curry paste, brown sugar, cilantro, turmeric, salt and pepper. Slice the chicken into thin, long strips and add to the marinade. Let sit for 30 min. to 2 hours. Meanwhile, prepare the peanut sauce by combining all the ingredients in a sauce pan over low heat and whisking together. Add water if necessary and cook until the sauce comes to a simmer. Turn off the heat and let cool.
A half hour before grilling the chicken, place bamboo skewers in cold water to soak. Thread chicken onto skewers and grill on the barbecue or a grill pan. Serve with the peanut sauce and cucumber salad! Enjoy!
Cucumber Salad
Ingredients:
1 cup White vinegar
1/2 cup Sugar
1 tsp. Salt
2 cups Cucumbers, sliced
1/2 cup Red onion, sliced
1 Serrano pepper, sliced thin
3 Colorful bell peppers, sliced
In a sauce pan, add the sugar, vinegar, and salt. Cook on low until the sugar dissolves. Turn off heat and cool to room temperature. In a large bowl, mix up the vegetables and pour the sauce over the mixture. Stir until well combined. Let sit for 30 min. before serving.