Minutes Prep time: 30
Minutes Total time: 150
Servings: 4
Difficulty: Intermediate
MARINADE:
1 tablespoon curry powder
1 tablespoon red curry paste
1 teaspoon salt
1 teaspoon sugar
1 teaspoon ground turmeric
1/4 cup coconut milk (from a 14 oz. can)
1 pound boneless skinless chicken breasts
16 wooden skewers (6-inch), soaked
PAM® Grilling Spray
PEANUT SAUCE:
1/3 cup coconut milk (from a 14 oz. can)
1 tablespoon red curry paste
1/4 cup peanut butter
2 tablespoons La Choy® Soy Sauce
1 tablespoon lime juice
1 tablespoon granulated sugar
1/2 teaspoon natural rice vinegar
1 tablespoon sliced green onions
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 40 mg | 4% |
| Carbohydrate | 12 g | 4% |
| Cholesterol | 72 mg | 24% |
| Total Fat | 19 g | 28% |
| Iron | 3 mg | 17% |
| Calories | 353 kcal | 18% |
| Sodium | 1459 mg | 61% |
| Protein | 32 g | 65% |
| Saturated Fat | 9 g | 43% |
| Sugars | 7 g | 1% |
| Vitamin C | 3 mg | 5% |
MARINADE: Mix the curry powder, 1 teaspoon red curry paste, salt, 1 teaspoon sugar, and turmeric together in a medium bowl. Whisk in 1/4 cup coconut milk. Cut chicken breasts in half horizontally through the center to make thin chicken cutlets. Cut into 1-inch by 3-inch strips. Coat chicken with curry mixture, cover bowl with plastic wrap and refrigerate 2 hours or overnight for deeper flavor.
CHICKEN: Remove chicken from marinade and discard marinade. Thread one chicken strip onto each skewer. Spray cold grates of gas grill with grilling spray and heat grill to medium. Grill chicken until lightly charred and no longer pink in center (165°F), 7 to 10 minutes, turning once.
PEANUT SAUCE: While grill is preheating, bring 1/3 coconut milk and 1 tablespoon red curry paste to a boil in a small saucepan (this won't take long). Once boiling, add peanut butter and cook for about 1 minute, stirring constantly. Remove from heat and stir in soy sauce, lime juice, rice vinegar and sugar (sauce will separate but will come back together with stirring). Transfer to a serving bowl, garnish with sliced green onions and serve with grilled chicken skewers.
Thai Chicken Satay with Peanut Sauce
