Chicken Satay With Spiralized-Carrot Salad

Name: Chicken Satay With Spiralized-Carrot Salad
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1/2 c. unsweetened coconut milk (from 13.5-ounce can, divided), plus 1/4 cup for basting; 2 tbsp. fish sauce; 2 tbsp. light brown sugar; 1 tbsp. reduced-sodium soy sauce; 2 tsp. finely grated lemongrass (from bottom 2 in. of stalk, outer layers removed); 2 cloves garlic, finely grated; 1 tsp. ground turmeric; 1 tsp. ground coriander; 1/4 tsp. ground white pepper; Kosher salt; 1 1/2 lb. boneless, skinless chicken thighs, cut into 11/2-inch pieces; 1/4 c. smooth peanut butter; 1/4 c. unsweetened coconut milk; 2 tbsp. Thai red curry paste; 1 tbsp. light brown sugar; 1 tsp. reduced-sodium soy sauce; 2 tbsp. fresh lime juice; 1 shallot, very thinly sliced; 2 tbsp. rice vinegar; 2 tsp. fish sauce; Pinch of sugar; 2 large, thick carrots, peeled and spiralized (about 4 cups); 1/2 c. cilantro and Thai basil (leaves and tender stems); 1/4 c. roasted unsalted peanuts, roughly chopped; 1 to 2 Thai chiles, thinly sliced

Dinner on a stick!

By Kate MerkerPublished: Mar 21, 2022

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chicken satay with spiralized carrot salad

Mike Garten

Yields:

4 serving(s)

Total Time:

45 mins

Cal/Serv:

485

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Try spiralizing your next veggie side for an easy, unexpected twist (literally!).

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Ingredients

For Chicken

1/2 cup
unsweetened coconut milk (from 13.5-ounce can, divided), plus 1/4 cup for basting
2 Tbsp.
fish sauce
2 Tbsp.
light brown sugar
1 Tbsp.
reduced-sodium soy sauce
2 tsp.
finely grated lemongrass (from bottom 2 in. of stalk, outer layers removed)
2
cloves garlic, finely grated
1 tsp.
ground turmeric
1 tsp.
ground coriander
1/4 tsp.
ground white pepper
Kosher salt
1 1/2 lb.
boneless, skinless chicken thighs, cut into 11/2-inch pieces

For Peanut Sauce

1/4 cup
smooth peanut butter
1/4 cup
unsweetened coconut milk
2 Tbsp.
Thai red curry paste
1 Tbsp.
light brown sugar
1 tsp.
reduced-sodium soy sauce
2 Tbsp.
fresh lime juice

For Carrot Salad

1
shallot, very thinly sliced
2 Tbsp.
rice vinegar
2 tsp.
fish sauce
Pinch of sugar
2
large, thick carrots, peeled and spiralized (about 4 cups)
1/2 cup
cilantro and Thai basil (leaves and tender stems)
1/4 cup
roasted unsalted peanuts, roughly chopped
1
to 2 Thai chiles, thinly sliced

Directions

1. Step 1Prepare chicken: In large bowl, whisk together coconut milk, fish sauce, brown sugar, soy sauce, lemongrass, garlic, turmeric, coriander, white pepper, and 1 teaspoon salt. Add chicken and mix to coat. Let marinate at least 10 minutes.
2. Step 2Meanwhile, heat grill or grill pan to medium-high. Make peanut sauce: In small bowl, whisk together peanut butter, coconut milk, curry paste, brown sugar, soy sauce, and lime juice. If necessary, whisk in water 1 tablespoon at a time as needed until sauce is thick but pourable.
3. Step 3Tightly thread chicken onto soaked bamboo or metal skewers. Lightly brush grill grates with oil and grill chicken, basting with coconut milk and turning frequently, until just cooked through, about 10 minutes.
4. Step 4Prepare salad: In large bowl, combine shallot, vinegar, fish sauce and sugar. Add carrots and toss to coat. Fold in cilantro and Thai basil. Serve salad with chicken skewers and peanut sauce for dipping, sprinkled with peanuts and chiles if desired.

NUTRITIONAL INFORMATION (per serving): About 485 calories, 29 g fat (10.5 g saturated), 37 g protein, 1,080 mg sodium, 22 g carbohydrate, 3 g fiber

Did you make this recipe? Comment below!

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