Chicken Sate with Red Curry Sauce

Chicken Sate with Red Curry Sauce

Everyone loves chicken sate dipped in peanut sauce. However, just because you can’t eat peanuts shouldn’t mean that you can’t enjoy this classic starter.  This red-curry dip packs just as much flavor, adds a bit of a kick, and takes chicken sate to a new level.

Ingredients

Chicken

  • 4 tbsp. extra-virgin olive oil
  • 1 garlic clove, peeled and finely minced
  • 1, 1-inch piece fresh ginger root, peeled and finely minced
  • Juice of 1 large lemon
  • 1/2 tsp. coarse kosher salt
  • Freshly ground black pepper, to taste
  • 3 pounds boneless, skinless chicken breasts cut into 2-inch pieces
  • Wooden skewers
  • Fresh chopped cilantro, for serving

Red Curry Sauce:

  • 1 tbsp. coconut oil
  • 1 tbsp. Mae Ploy Red Curry Paste
  • 1/2 cup smooth almond butter
  • 2 tsp. Asian fish sauce (check that there is no added sugar- may substitute anchovy paste diluted with water)
  • 1 tbsp. rice wine vinegar
  • 1 tbsp. honey

Directions

  1. Whisk together olive oil, garlic, ginger root, lemon juice, and salt and pepper in a large bowl. Add chicken and toss to coat. Cover and refrigerate for 30 minutes-4 hours.
  2. While chicken marinates, soak wooden skewers in water.
  3. Heat oil in a small saucepan. Stir in curry paste and cook over medium heat until moisture evaporates. Add almond butter, fish sauce, rice wine vinegar, and honey and whisk over low heat for 2-3 minutes, or until smooth.  Transfer to a small bowl and set aside. (Sauce can be prepared 1 day in advance and stored in an airtight container in the refrigerator. Stir and thin with water, if necessary, before serving.)
  4. Thread chicken cubes onto skewers. Grill or broil until cooked, turning once halfway through. Place skewers onto a platter and sprinkle with cilantro. Serve with bowl of red curry sauce, for dipping.

     

 

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