Serves 4 (serving size: 2 chicken skewers, 2 tablespoons sauce, about 1 cup salad, and 1 1/2 teaspoons almonds)
We switch up the peanut butter in a classic satay sauce for almond butter and add Thai red curry paste, a powerhouse condiment made up of nearly 14 ingredients including fresh ginger, lemongrass, and chiles. Don’t worry about the extra coconut milk in the can; you’ll use it up in the following recipe. Soaking the skewers for 10 to 20 minutes will keep them from burning on the grill pan. You can also use metal skewers.
1/2 cup unsalted almond butter
1/2 cup light coconut milk, well stirred
6 tablespoons fresh lime juice (about 3 limes), divided
4 teaspoons Thai red curry paste
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
8 (8-in.) wooden skewers, soaked in water
1/2 teaspoon kosher salt, divided
3 cups thinly sliced English cucumbers
1 cup thinly sliced red bell pepper
1/4 cup minced fresh cilantro
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
2 tablespoons unsalted roasted almonds, chopped
Added sugars 0g
Calcium 15% DV
Potassium 24% DV
How to Make It
Combine almond butter, coconut milk, 1/4 cup lime juice, and curry paste in a medium bowl, stirring until smooth. Place 1/2 cup almond butter mixture in a small bowl; reserve. Add chicken to remaining almond butter mixture; toss to coat. Refrigerate 15 minutes.
Remove chicken from almond butter marinade; discard marinade. Heat a grill pan over medium-high; coat with cooking spray. Thread chicken evenly onto skewers; sprinkle with 1/4 teaspoon salt. Add chicken skewers to pan; cook, stirring occasionally, until done, about 5 minutes.
Combine cucumbers, bell pepper, cilantro, remaining 2 tablespoons lime juice, remaining 1/4 teaspoon salt, black pepper, and crushed red pepper in a bowl; toss. Serve salad with chicken skewers and reserved 1/2 cup almond butter mixture. Sprinkle with almonds.
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