Coconut Chicken Satay Recipes

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COCONUT CHICKEN SATAY WITH PEANUT SAUCE



Coconut Chicken Satay with Peanut Sauce image

Juicy chicken chunks marinated in coconut milk, turmeric and lime juice skewered and grilled with a luscious peanut butter red curry dipping sauce!

Provided by Cayla Atha

Categories     Main Course     Sauce

Time 40m

Number Of Ingredients 13

1 cup light coconut milk (save the extra for the peanut sauce!)
2 cloves garlic (minced)
1 lime (juice only)
2 tbs. liquid or coconut aminos (can use soy sauce)
2 tsp. turmeric powder
3 boneless, skinless chicken breasts (trimmed of fat)
⅓ cup unsweetened peanut butter
2 tbs. red curry paste (I use Thai Kitchen)
¼ cup light coconut milk
1 tsp. brown sugar
1 tsp. sriracha (add more for more heat!)
2 tsp. liquid or coconut aminos (can use soy sauce)
lime wedges, sliced anaheim peppers, sliced bell peppers, cauliflower or regular rice

Steps:

  • Place kebab skewers (soak 10) onto a cooking sheet and cover with water. Place a pot lid or something weighted onto skewers so they stay covered and let soak until ready to skew.
  • Combine the first five ingredients in a large bowl or tupperware. Slice chicken breasts into 1" pieces (slice lengthwise, then dice), season lightly with salt and pepper and place into bowl, covering all pieces.Place bowl into refrigerator for at least 10 minutes, preferably 20-30.
  • Combine all ingredients for the peanut sauce and taste for seasoning.
  • Heat outdoor grill to 400 degrees or start to warm a grill pan over medium heat.
  • After chicken has marinated, skew 6-7 chicken pieces onto skewers leaving room on one end. Thread the chicken pieces twice through the skewer so they're less likely to fall from stick.
  • On outdoor grill, cook kebabs for about 5 minutes per side. On indoor grill pan, spray with cooking spray (not needed if you have a nonstick pan) and cook for the same time or until chicken is no longer pink.
  • Serve on their own or over rice! Top with peanut sauce and place more on the table for dipping. Let chicken rest for a few minutes before sliding off of kebabs!

EASY CHICKEN SATAY



Easy Chicken Satay image

Savory chicken served on skewers with a slightly sweet peanut sauce.

Provided by Shannon :)

Categories     World Cuisine Recipes     Asian

Time 2h45m

Yield 5

Number Of Ingredients 16

½ cup coconut milk
1 clove garlic, minced
1 teaspoon curry powder
1 ½ teaspoons brown sugar
½ teaspoon salt
½ teaspoon ground black pepper
¾ pound skinless, boneless chicken breast halves - cut into 1 inch strips
1 cup coconut milk
1 tablespoon curry powder
½ cup creamy peanut butter
¾ cup chicken stock
¼ cup brown sugar
2 tablespoons lime or lemon juice
1 teaspoon soy sauce
Salt to taste
10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

Steps:

  • Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
  • Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
  • Preheat a grill for medium-high heat.
  • Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.

Nutrition Facts : Calories 417.8 calories, Carbohydrate 21.2 g, Cholesterol 39.6 mg, Fat 28.6 g, Fiber 3 g, Protein 24.1 g, SaturatedFat 15.8 g, Sodium 571.3 mg, Sugar 14.7 g

COCONUT CHICKEN SATAY



Coconut Chicken Satay image

Make and share this Coconut Chicken Satay recipe from Food.com.

Provided by Norahs Girl

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

30 ml sunflower oil
1 onion, finely chopped
2 cloves garlic, crushed
2 1/2 cm ginger, peeled and grated
8 skinless chicken breasts, cut into bite-size pieces
45 ml chunky peanut butter
15 ml sweet chili sauce
1 (400 ml) can coconut milk
6 fresh lime leaves, finely shredded (optional)

Steps:

  • Heat wok or a large frying pan (skillet).
  • Add onion,garlic and ginger and cook for about 2 minutes.
  • Turn up heat,add chicken and stir-fry for 3-5 minutes.
  • Stir in peanut butter,chilli sauce,coconut milk and lime leaves if using.
  • Simmer for 10-15 minutes ot until chicken is cooked.
  • Serve with noodles or rice.

Nutrition Facts : Calories 880.2, Fat 46.5, SaturatedFat 23.7, Cholesterol 302.1, Sodium 620.8, Carbohydrate 8.5, Fiber 1.5, Sugar 2.2, Protein 105.6

CHICKEN SATAY W/PEANUT-COCONUT SAUCE



Chicken Satay W/Peanut-Coconut Sauce image

Make and share this Chicken Satay W/Peanut-Coconut Sauce recipe from Food.com.

Provided by chia2160

Categories     Chicken

Time 21m

Yield 30 skewers, 6 serving(s)

Number Of Ingredients 10

1/2 cup creamy peanut butter
1 cup coconut milk
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 1/2 tablespoons dark brown sugar
1 teaspoon ground ginger
2 garlic cloves, chopped
1/2 teaspoon red pepper flakes
2 lbs chicken cutlets
30 wooden skewers, soaked for 30 mins

Steps:

  • mix first 8 ingredients, remove 3/4 and refrigerate.
  • cut chicken into strips and marinate in remaining sauce for 1 hour.
  • heat broiler, thread strips onto skewers and broil about 6 minutes.
  • bring refrigerated sauce to room temp and use as a dip for the chicken.

Nutrition Facts : Calories 394, Fat 22.8, SaturatedFat 10.3, Cholesterol 96.8, Sodium 615.6, Carbohydrate 10, Fiber 1.5, Sugar 5.5, Protein 39

ALMOND COCONUT CHICKEN SATAY



Almond Coconut Chicken Satay image

Make and share this Almond Coconut Chicken Satay recipe from Food.com.

Provided by WKernan

Categories     Chicken

Time 50m

Yield 4 2 chicken skewers + 1 c salad + 2 T sauce, 4 serving(s)

Number Of Ingredients 12

1/2 cup almond butter
1/2 cup light coconut milk
6 tablespoons lime juice, divided
4 teaspoons red curry paste
1 lb chicken breast, cut in strips
1/2 teaspoon salt
3 cups English cucumbers, sliced
1 cup red bell pepper
1/4 cup cilantro
1/4 teaspoon pepper
1/4 teaspoon red pepper
2 tablespoons almonds, chopped

Steps:

  • Combine 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; coat with cooking spray. Thread chicken evenly onto skewers; sprinkle with 1/4 teaspoon salt. Add chicken skewers to pan; cook, stirring occasionally, until done, about 5 minutes.
  • Combine cucumbers, bell pepper, cilantro, remaining 2 tablespoons lime juice, remaining 1/4 teaspoon 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.
  • Calories 412 Fat 25g Satfat 3g Unsat 18g Protein 34g Carbohydrates 16g.

Nutrition Facts : Calories 449.8, Fat 31, SaturatedFat 4.6, Cholesterol 72.6, Sodium 450.4, Carbohydrate 14.2, Fiber 5.1, Sugar 4.9, Protein 32.4

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