| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Meats | Cklive13 | 10 | Servings | |
INGREDIENTS
| 1 1/2 | c | Canned unsweetened coconut |
| milk well stirred | ||
| 1 | T | Soy sauce |
| 1 1/2 | t | Curry powder |
| 3/4 | t | Ground coriander seeds |
| 2 | t | Cornstarch |
| 1 | Whole Boneless skinless | |
| chicken breast abt 3/4 | ||
| lb | ||
| 3/4 | c | Salted dry-roasted peanuts |
| ground fine | ||
| 1 | t | Fresh lime juice |
| 1/8 | t | Dried hot red pepper flakes |
| or to taste | ||
| 10 | Bamboo skewers -, 8" | |
| soaked 30 | ||
| minutes | ||
| 1 | t | Minced fresh coriander |
| sprigs |
INSTRUCTIONS
In a small bowl stir together coconut milk, soy sauce, curry powder, and ground coriander until combined well. Transfer 1/2 cup coconut mixture to a medium bowl and stir in cornstarch, reserving remaining coconut mixture, covered and chilled. Cut chicken lengthwise into ten 1/2-inch-thick strips and add to cornstarch mixture, stirring to coat. Marinate chicken, covered and chilled, at least 1 hour and up to 24. Prepare grill. In a small saucepan stir together reserved coconut mixture, peanuts, lime juice, and red pepper flakes and simmer, stirring occasionally, 10 minutes, or until thickened. Transfer dipping sauce to a small bowl and cool. Thread 1 piece chicken onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals until cooked through, about 3 minutes on each side. Sprinkle dipping sauce with fresh coriander and serve at room temperature with chicken satay. This recipe yields 10 satay. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8654) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-17-1999 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 5
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 53.8mg
Potassium: 12.2mg
Carbohydrates: 1g
Fiber: <1g
Sugar: <1g
Protein: <1g