Chicken Satay with Spicy Peanut Dip
Ingredients
2 stalks lemongrass, tender inner white part only
4 cloves garlic
1/4 cup chopped shallots
1/4 cup chopped cilantro stems
1 Tbsp. minced fresh ginger
2 Tbsp. almond oil
12 chicken tenders (about 8 oz.)
1/2 cup coconut milk
2 Tbsp. fresh lime juice
1 tsp. grated lime zest
2 tsp. Thai red curry paste
1 tsp. hot chili sauce, to taste
1/4 cup roasted crunchy peanut butter
Instructions
Combine lemongrass and garlic in a food processor; mince. Add shallots, cilantro stems, and ginger. Grind well. (This also can be done with a mortar and pestle.) Remove half the mixture, place in a bowl, and stir in oil. Add
chicken tenders, mixing to coat well. Cover and set aside to marinate.
2. To remaining lemongrass mixture, add coconut milk, lime juice, and zest, red curry paste, and hot chili sauce; combine well. Add peanut butter and work into a smooth sauce. If sauce is too thick, add a little coconut milk or water to achieve a good dipping consistency. Taste and add more chili sauce, if desired.
3. Heat a grill or grill pan until very hot. Thread chicken tenders on bamboo skewers, keeping as much of the marinade on them as possible. Grill about 2 minutes per side, or until just done. Serve at once, with sauce for dipping.
Courtesy of Sprouts Magazine, Jan/Feb 2011
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