ALMOND-COCONUT CHICKEN SATAY

Almond-Coconut Chicken Satay image

Categories Chicken

Number Of Ingredients 12

1/2 cup Unsalted almond butter
1/2 cup Light coconut milk, well stirred
6 tablespoons Fresh lime juice, divided (about 3 limes)
4 teaspoons Thai red curry paste
1 pound Skinless, boneless chicken breasts, cut into bite-sized pieces
1/2 teaspoon Kosher salt, divided
3 cups Thinly sliced English cucumbers
1 cup Thinly sliced red bell pepper
1/4 cup Minced fresh cilantro
1/4 teaspoon Black pepper
1/4 teaspoon Crushed red pepper
2 tablespoons Unsalted roasted almonds, chopped

Steps:

Combine the 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.
Remove chicken from almond butter marinade; discard marinade. Heat a grill pan over medium-high and coat with cooking spray. Thread chicken evenly onto skewers; sprinkle with 1/4 tsp. salt. Add skewers to grill pan; cook, stirring occasionally, until done, about 5 minutes.
Combine cucumbers, bell pepper, cilantro, remaining 2 Tbsp lime juice, remaining 1/4 tsp 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.