Try this Chicken Satay with Spicy Peanut Sauce And Cucumber Relish recipe, or contribute your own.

Still searching for what to cook ?

Name: Chicken Satay with Spicy Peanut Sauce And Cucumber Relish
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 sm Thai chili or serrano chili; Salt to taste; 1/4 c Palm sugar or brown sugar; 2 tb Tamarind liquid or fresh; 1 ts Salt; 1/2 ts Ground turmeric; 2 Shallots thinly sliced; 1 lb Boneless skinless chicken; 1/2 c Coconut milk; Black Pepper freshly ground; 1 ts Palm sugar or brown sugar; 1 c Coconut milk; 3 tb Red curry paste; 2 ts Palm sugar or brown sugar; Bamboo skewers soaked in water; Water; 1 tb cilantro Chopped; 1 tb Fish sauce; 1 ts Salt; 1/2 c Chunky peanut butter; 1 lg Japanese cucumber peeled And thinly sliced; 1/2 c Chicken Stock; Cilantro leaves for garnish; 1/3 c White vinegar; 2 ts Red curry paste

Find the most delicious recipes here

INGREDIENTS

1 sm Thai chili ; or serrano chili
Salt ; to taste
1/4 c Palm sugar ; or brown sugar
2 tb Tamarind liquid ; or fresh
1 ts Salt
1/2 ts Ground turmeric
2 Shallots ; thinly sliced
1 lb Boneless skinless chicken
1/2 c Coconut milk
Black Pepper ; freshly ground
1 ts Palm sugar ; or brown sugar
1 c Coconut milk
3 tb Red curry paste
2 ts Palm sugar ; or brown sugar
Bamboo skewers ; soaked in water
Water
=== PEANUT SAUCE ===
1 tb cilantro ; Chopped
=== CUCUMBER RELISH ===
1 tb Fish sauce
1 ts Salt
=== MARINADE ===
1/2 c Chunky peanut butter
1 lg Japanese cucumber ; peeled And thinly sliced
1/2 c Chicken Stock
Cilantro leaves ; for garnish
1/3 c White vinegar
2 ts Red curry paste

Servings

INSTRUCTIONS

In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate for up to 4 hours. Meanwhile, prepare the sauce: Bring the coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1 to 2 minutes. Whisk in peanut butter, stock and sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and add tamarind juice and salt. Set aside to cool to room temperature. Prepare relish: Place cucumber, shallot, and chili slices in a small bowl. Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and then pour over cucumber mixture. Garnish with cilantro leaves and set aside. Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut sauce and cucumber relish. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B02 broadcast 08-05-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-24-1998 Recipe by: Susan Feniger and Mary Sue Milliken

NOTES

Alert editor

Chicken Satay with Spicy Peanut Sauce And Cucumber Relish

1 sm Thai chili or serrano chili
 Salt to taste
1/4 c Palm sugar or brown sugar
2 tb Tamarind liquid or fresh
1 ts Salt
1/2 ts Ground turmeric
2 Shallots thinly sliced
1 lb Boneless skinless chicken
1/2 c Coconut milk
 Black Pepper freshly ground
1 ts Palm sugar or brown sugar
1 c Coconut milk
3 tb Red curry paste
2 ts Palm sugar or brown sugar
 Bamboo skewers soaked in water
 Water
 === PEANUT SAUCE ===
1 tb cilantro Chopped
 === CUCUMBER RELISH ===
1 tb Fish sauce
1 ts Salt
 === MARINADE ===
1/2 c Chunky peanut butter
1 lg Japanese cucumber peeled And thinly sliced
1/2 c Chicken Stock
 Cilantro leaves for garnish
1/3 c White vinegar
2 ts Red curry paste

In a bowl, combine all the marinade ingredients except the chicken.  Slice the chicken into long, thin strips, about 3 inches long by 1  inch wide, and add to marinade. Turn chicken to coat, cover and  refrigerate for up to 4 hours. Meanwhile, prepare the sauce: Bring  the coconut milk to a simmer in a small saucepan. Whisk in curry  paste until dissolved, about 1 to 2 minutes. Whisk in peanut butter,  stock and sugar, reduce heat and cook until smooth, stirring  constantly, about 5 minutes. Remove from heat and add tamarind juice  and salt. Set aside to cool to room temperature. Prepare relish:  Place cucumber, shallot, and chili slices in a small bowl. Heat the  vinegar, sugar and salt in a small saucepan, stirring, until mixture  reaches a boil and sugar is dissolved, about 3 minutes. Remove from  the heat, cool to room temperature, and then pour over cucumber  mixture. Garnish with cilantro leaves and set aside. Prepare grill  and thread marinated chicken onto soaked bamboo skewers. Place on  grill and cook 5 to 7 minutes, or until cooked through, turning once.  Serve with peanut sauce and cucumber relish. This recipe yields 4 to  6 servings.    Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary  Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B02 broadcast  08-05-1998) Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    09-24-1998    Recipe by: Susan Feniger and Mary Sue Milliken

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (444g)
Recipe Makes: 4

Calories: 612
Calories from Fat: 336 (55%)

Amt Per Serving		% DV

	Total Fat 37.3g	50 %
	Saturated Fat 19.6g	98 %
	Monounsaturated Fat 9.4g
	Polyunsanturated Fat 5.6g
Cholesterol 80.2mg		25 %
Sodium 546.9mg		19 %
Potassium 1108.1mg		29 %
Total Carbohydrate 39.5g		12 %
	Dietary Fiber 5.6g	22 %
	Sugars, other 33.9g
Protein 36.3g		52 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 612

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe