Chicken Satay With Spicy Peanut Sauce And Cucumber Relish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Seafood, Meats | Niger | Tamwt01 | 4 | Servings |
INGREDIENTS
| === MARINADE === | ||
| 1/2 | c | Coconut milk |
| 1 | T | Fish sauce |
| 2 | t | Red curry paste |
| 1 | t | Palm sugar or brown sugar |
| 1 | T | Chopped cilantro |
| 1/2 | t | Ground turmeric |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1 | lb | Boneless skinless chicken |
| breasts | ||
| Bamboo skewers, soaked in | ||
| cold | ||
| Water | ||
| === PEANUT SAUCE === | ||
| 1 | c | Coconut milk |
| 3 | T | Red curry paste |
| 1/2 | c | Chunky peanut butter |
| 1/2 | c | Chicken stock |
| 1/4 | c | Palm sugar or brown sugar |
| 2 | T | Tamarind liquid, or fresh |
| lime juice | ||
| 1 | t | Salt |
| === CUCUMBER RELISH === | ||
| 1 | Japanese cucumber, peeled | |
| halved | ||
| And thinly sliced | ||
| 2 | Shallots, thinly sliced | |
| 1 | Thai chili or serrano chili | |
| thinly sliced | ||
| 1/3 | c | White vinegar |
| 2 | t | Palm sugar or brown sugar |
| 1 | t | Salt |
| Cilantro leaves, for garnish |
INSTRUCTIONS
In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate for up to 4 hours. Meanwhile, prepare the sauce: Bring the coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1 to 2 minutes. Whisk in peanut butter, stock and sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and add tamarind juice and salt. Set aside to cool to room temperature. Prepare relish: Place cucumber, shallot, and chili slices in a small bowl. Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and then pour over cucumber mixture. Garnish with cilantro leaves and set aside. Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut sauce and cucumber relish. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B02 broadcast 08-05-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-24-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
A Message from our Provider:
“Nothing ruins the truth like stretching it.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 686
Calories From Fat: 327
Total Fat: 38.7g
Cholesterol: 74mg
Sodium: 1874.7mg
Potassium: 1480.9mg
Carbohydrates: 48g
Fiber: 8.7g
Sugar: 21.7g
Protein: 44.7g