Paleo Malaysian Satay Chicken Skewers with Coconut Peanut Sauce
A flavorful malaysian snack perfect for paleo eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 8 oz boneless, skinless chicken breasts
- 1/2 cup raw unsalted peanuts
- 1/4 cup full
- fat coconut milk
- 2 tbsp coconut oil
- 1 tbsp tamarind paste
- 1 tsp fish sauce
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/4 tsp ground cumin
- 1/4 tsp ground white pepper
- 1/8 tsp ground cinnamon
- Salt, to taste
- Fresh cilantro, for garnish
Instructions
- Cut the chicken breasts into 1 inch cubes and thread onto 8 skewers. Set aside.
- In a food processor or blender, combine the peanuts, coconut milk, tamarind paste, fish sauce, turmeric, coriander, cumin, white pepper, cinnamon, and salt. Blend until smooth, scraping down the sides as needed.
- Preheat a grill or grill pan to medium high heat. Brush both sides of the chicken skewers with coconut oil and season with salt. Cook for 5 6 minutes per side or until fully cooked through.
- Serve the satay chicken skewers alongside the peanut sauce, garnished with fresh cilantro leaves.
Chef’s Insight
The secret to perfect satay lies in marinating the chicken with the spice mixture for at least 30 minutes before skewering and grilling.
Notes
Serve with a side of cucumber salad or steamed vegetables for a well-rounded meal.