1/2 cup light coconut milk
1 tablespoon Asian fish sauce
2 teaspoons red curry paste
1 teaspoon brown sugar
1 tablespoon chopped cilantro
1/2 teaspoon ground turmeric
1/2 tsp kosher salt
freshly ground black pepper, to taste
1 -1/4 pounds thin sliced boneless, skinless chicken cutlets
lime wedges, for garnish
1 tbsp chopped cilantro, for garnish
1 tbsp chopped peanuts, for garnish (optional)
(for peanut sauce)
1/3 cup low sodium chicken broth
2 tbsp Better’n peanut butter
1 tbsp reduced sodium soy sauce (Tamari for gluten-free)
2 tsp honey
1 tsp Sriracha chili sauce
1 tsp freshly grated ginger
1 small clove garlic, minced
In a bowl, mix 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 at least 4 hours or longer.
Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temperature.
Prepare grill to high heat. Place on grill and cook 2 to 3 minutes per side, or until cooked through. Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.
Read more at http://www.skinnytaste.com/grilled-chicken-satay-with-spicy-peanut-sauce/#U348gK84RMI2ujAF.99