Almond Coconut Chicken Satay

Submitted by WKernan

"Quick and easy and can use remaining coconut for another recipe"

 

• Ready In: 50mins
• Ingredients: 12
• Yields: 4 2 chicken skewers + 1 c salad + 2 T sauce
• Serves: 4

ingredients

• 1⁄2 cup almond butter
• 1⁄2 cup light coconut milk
• 6 tablespoons lime juice, divided
• 4 teaspoons red curry paste
• 1 lb chicken breast, cut in strips
• 1⁄2 teaspoon salt
• 3 cups English cucumbers, sliced
• 1 cup red bell pepper
• 1⁄4 cup cilantro
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon red pepper
• 2 tablespoons almonds, chopped

directions

1. Combine almond butter, coconut milk, 1/4 cup lime juice, and curry paste in a medium bowl, stirring until smooth. Place 1/2 cup almond butter mixture in a small bowl; reserve. Add chicken to remaining almond butter mixture; toss to coat. Refrigerate 15 minutes.
2. Remove chicken from almond butter marinade; discard marinade. Heat a grill pan over medium-high; coat with cooking spray. Thread chicken evenly onto skewers; sprinkle with 1/4 teaspoon salt. Add chicken skewers to pan; cook, stirring occasionally, until done, about 5 minutes.
3. Combine cucumbers, bell pepper, cilantro, remaining 2 tablespoons lime juice, remaining 1/4 teaspoon salt, black pepper, and crushed red pepper in a bowl; toss. Serve salad with chicken skewers and reserved 1/2 cup almond butter mixture. Sprinkle with almonds.
4. Calories 412 Fat 25g Satfat 3g Unsat 18g Protein 34g Carbohydrates 16g.