Chicken Satay with Peanut Curry Sauce

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Try this Chicken Satay with Peanut Curry Sauce recipe, or contribute your own.


3/4 c Salted dry-roasted peanuts;
3/4 ts Ground coriander seeds
1/8 ts Dried hot red pepper flakes;
; minutes
1 1/2 c Canned unsweetened coconut
1 Whole Boneless skinless
10 Bamboo skewers -; (8"),
1 1/2 ts Curry powder
1 tb Soy sauce
2 ts Cornstarch
1 ts Fresh lime juice
1 ts Minced fresh coriander

Original recipe makes 10 servings



In a small bowl stir together coconut milk, soy sauce, curry powder, and ground coriander until combined well. Transfer 1/2 cup coconut mixture to a medium bowl and stir in cornstarch, reserving remaining coconut mixture, covered and chilled. Cut chicken lengthwise into ten 1/2-inch-thick strips and add to cornstarch mixture, stirring to coat. Marinate chicken, covered and chilled, at least 1 hour and up to 24. Prepare grill. In a small saucepan stir together reserved coconut mixture, peanuts, lime juice, and red pepper flakes and simmer, stirring occasionally, 10 minutes, or until thickened. Transfer dipping sauce to a small bowl and cool. Thread 1 piece chicken onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals until cooked through, about 3 minutes on each side. Sprinkle dipping sauce with fresh coriander and serve at room temperature with chicken satay. This recipe yields 10 satay. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8654) Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or- 02-17-1999 Recipe by: Sara Moulton

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