Thai Satay Chicken with Peanut (or Cashew) Sauce.

5 from 67 votes

Thai Satay Chicken with Peanut (or Cashew) Sauce.

Chicken Satay with peanut or cashew sauce adapted from Craig Claibourne's The New York Times Cook Book. Gluten free and low carb. I've noted the changes I've made to make this a Paleo friendly dish. For Whole30, omit coconut sugar. This serves 8 as an appetizer and 4-6 as a main course.

Prep Time20

Cook Time10

marinate2

Course: Entree

Cuisine: Indonesian, Malayasian, Singapore, Thai

Servings: servings

Calories: 390kcal

Author: Cynthia

Ingredients

For the chicken marinade:

2 lbs. boneless, skinless chicken thighs cut into strips
1 1/2 Tablespoons lemon or lime juice
3 Tablespoons coconut aminos (or gluten free soy sauce or tamari if not Paleo)
2 Tablespoons curry powder
2 teaspoons coconut sugar (Omit for Whole30, or can use regular sugar if not Paleo or Whole30)
1 teaspoons kosher salt

For the sauce:

12 oz jar of roasted red bell peppers drained, and coarsely chopped
2 Tbsp coconut oil
1 shallot thinly sliced
2 Tbsp curry powder or curry paste
1 cup coconut cream
1/2 cup cashew butter or peanut butter if not Paleo
2 tsp coconut sugar
salt and pepper to taste

Instructions

Chicken:

Cut chicken into long strips.
Mix the marinade ingredients together and pour over chicken pieces.
While chicken marinates, soak 3 dozen bamboo skewers in cold water. This prevents the skewers from burning on the grill.
Marinate chicken for a minimum of one hour and up to 12 hours.
Thread chicken on bamboo skewers. Number of skewers will depend on how much chicken you put on each skewer.
Grill skewers for a few minutes on each side. They can cook pretty quickly, depending on how thick the meat is. About 2 to 3 minutes per side. Serve with Cashew Sauce.

Cashew (or Peanut) Sauce:

Heat oil in skillet over medium heat, add shallots, cook briefly, stirring. Add the curry powder, or paste and cook briefly.
Remove from heat and add peppers, cashew butter, and coconut milk or cream.
Let simmer on low for about 5 minutes.
Puree in a food processor or blender.
Thin with water or chicken stock if too thick. Season with salt and pepper if necessary.

Notes

To save time use jarred roasted red bell peppers, drain, rinse and de-seed before using.
To make appetizer sized skewers, use a small amount of meat and push it toward the tip of the skewer.
To make dinner portioned skewers, thread the chicken 3/4th of the way down.

Nutrition