We switch up the peanut butter in a classic satay sauce for almond butter and add Thai red curry paste, a powerhouse condiment made up of nearly 14 ingredients including fresh ginger, lemongrass, and chiles. Don’t worry about the extra coconut milk in the can; you’ll use it up in the following recipe. Soaking the skewers for 10 to 20 minutes will keep them from burning on the grill pan. You can also use metal skewers.

This Story Originally Appeared On cookinglight.com

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Scott Rounds

Recipe Summary

active:
20 mins
total:
40 mins
Yield:
Serves 4 (serving size: 2 chicken skewers, 2 tablespoons sauce, about 1 cup salad, and 1 1/2 teaspoons almonds)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

412 calories; fat 25g; saturated fat 3g; protein 34g; carbohydrates 16g; fiber 6g; sugars 6g; added sugarg; sodium 646mg; calcium 15% DV; potassium 24% DV.