Chicken or Beef Satay

Prep time: 15 min active/2 hours inactive • Cook time: 6 min • Yield: 20 to 30 skewers Ingredients Marinade
  • 2 tablespoons fish sauce
  • ¼ cup fresh lime juice
  • 2 stalks fresh lemongrass, thinly sliced, white part only
  • 2 tablespoons coconut sugar
  • 1 tablespoon coconut aminos
  • 2 teaspoons Thai red curry (available in large grocery stores in the Asian food section)
  • 1 tablespoon fresh ginger, minced
  • ¼ cup cilantro leaves, minced
  • ½ teaspoon chili flakes
  • ½ teaspoon white pepper
  • 2 garlic cloves, minced
  • 2 tablespoons coconut oil
  • 1 to 1 ½ pounds boneless chicken thighs or breasts, or skirt or flank steak
Nutty Dipping Sauce
  • 1 cup full fat coconut milk
  • ½ cup almond butter or sunflower seed butter
  • 1 tablespoon Thai red curry
  • 1 tablespoon coconut sugar
  • 2 teaspoons fish sauce
  • 1 to 2 teaspoons chili sauce, i.e. Siracha
  • 1 tablespoon fresh lime juice
Accompaniments (optional)
  • Carrot sticks
  • Celery sticks
  • Jicama sticks
  • Scallions
  1. Mix all marinade ingredients together in a large bowl or gallon sealable plastic bag.
  2. Slice meat against the grain into thin strips about 1 to 1 ½-inch wide. Place meat into marinade and refrigerate for 2 to 8 hours. Marinate beef 8 hours or more if possible. Overnight is fine for beef, but not recommended for chicken.
  3. Soak bamboo skewers for 15-20 minutes in water to prevent them from burning, and skewer meat. Cook at medium-high heat on the grill, under the broiler, or in a grill pan for 3 to 4 minutes per side or until cooked through.
  4. To make the dipping sauce, combine coconut milk, nut butter, Thai red curry, and coconut sugar in a medium saucepan and bring to a simmer over medium-high heat stirring constantly. Continue to simmer for about 5 minutes until sauce starts to thicken. Add fish sauce, chili sauce, and lime juice. Serve with satay and cut vegetables.
  • I like to put out veggies with the satay because the dipping sauce is as good on vegetables as it is on meat.
  • This marinade is excellent! Use it for chicken, beef, pork, or stirfrys, and serve cauliflower rice as a side. I also used it on roasted root vegetables – sweet potatoes, parsnips, carrots, and rutabaga!

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