Chicken Satay With Spiralized-Carrot Salad
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Loading... - Hilary Allen
- 01 Apr 2022
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Try spiralizing your next veggie side for an easy, unexpected twist (literally!).
CAL/SERV: 485
YIELDS: 4 servings
TOTAL TIME:0 hours 45 mins
Ingredients
For Chicken
1/2 c. unsweetened coconut milk (from 13.5-ounce can, divided), plus 1/4 cup for basting
2 tbsp. fish sauce
2 tbsp. light brown sugar
1 tbsp. reduced-sodium soy sauce
2 tsp. finely grated lemongrass (from bottom 2 in. of stalk, outer layers removed)
2 cloves garlic, finely grated
1 tsp. ground turmeric
1 tsp. ground coriander
1/4 tsp. ground white pepper
Kosher salt
1 1/2 lb. boneless, skinless chicken thighs, cut into 11/2-inch pieces
For Peanut Sauce
1/4 c. smooth peanut butter
1/4 c. unsweetened coconut milk
2 tbsp. Thai red curry paste
1 tbsp. light brown sugar
1 tsp. reduced-sodium soy sauce
2 tbsp. fresh lime juice
For Carrot Salad
1 shallot, very thinly sliced
2 tbsp. rice vinegar
2 tsp. fish sauce
Pinch of sugar
2 large, thick carrots, peeled and spiralized (about 4 cups)
1/2 c. cilantro and Thai basil (leaves and tender stems)
1/4 c. roasted unsalted peanuts, roughly chopped
1 to 2 Thai chiles, thinly sliced
Directions
1. Prepare chicken: In large bowl, whisk together coconut milk, fish sauce, brown sugar, soy sauce, lemongrass, garlic, turmeric, coriander, white pepper, and 1 teaspoon salt. Add chicken and mix to coat. Let marinate at least 10 minutes.
2. Meanwhile, heat grill or grill pan to medium-high. Make peanut sauce: In small bowl, whisk together peanut butter, coconut milk, curry paste, brown sugar, soy sauce, and lime juice. If necessary, whisk in water 1 tablespoon at a time as needed until sauce is thick but pourable.
3. Tightly thread chicken onto soaked bamboo or metal skewers. Lightly brush grill grates with oil and grill chicken, basting with coconut milk and turning frequently, until just cooked through, about 10 minutes. Read More…
