Chicken Sates with Peanut Curry Sauce

10 sates
  • 1 1/2 cups well-stirred canned unsweetened coconut milk
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons curry powder
  • 3/4 teaspoon ground coriander seeds
  • 2 teaspoons cornstarch
  • 1 whole skinless boneless chicken breast (about 3/4 pound)
  • 3/4 cup salted dry-roasted peanuts, ground fine in a food processor
  • 1 teaspoon fresh lime juice
  • 1/8 teaspoon dried hot red pepper flakes, or to taste
  • Ten 8-inch bamboo skewers, soaked in water 30 minutes
  • 1 teaspoon minced fresh coriander sprigs
  • 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 sates.

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