Chicken Satay Skewers With Peanut Sauce

RECIPE BY KIMME HARGROVE


Festive and easy to eat, these chicken skewers are the perfect party appetizer.

4 chicken breasts

1 can coconut milk

2 tablespoons curry powder

2 teaspoons coriander

2 teaspoons sugar

2 teaspoons salt

Wooden skewers, soaked in water to prevent burning


Cut chicken breasts into ¼-inch strips, and set aside. In a small bowl, combine milk and remaining ingredients. Pour mixture over chicken, and marinate in the refrigerator for at least one hour.

Thread chicken pieces onto skewers, and cook on a grill or in a grill pan over medium-high heat, flipping to make sure all sides are cooked.

Serve with peanut sauce (recipe below) as a dipping sauce or drizzled over the top.


Peanut Sauce

1 can coconut milk

1 tablespoon red curry paste

¾ cup creamy peanut butter

¼ cup brown sugar

2 tablespoons fish sauce

1 lime, juiced


Open the can of coconut milk, scrape the cream layer off of the top and put it into a sauce pan, reserving the rest of the coconut milk. Heat over medium-low until melted, then stir in red curry paste. Add remaining ingredients, including the rest of the coconut milk. Cook over medium heat for 5 minutes, stirring until combined and heated through. Remove the sauce from the heat, and allow to cool and thicken some before serving. Note: If reheating or if sauce becomes too thick, add a little water to thin it back out.

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Oxford, Mississippi | United States

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