Makes dinner for two, with leftovers for lunch.
Approximate cooking time: 30 minutes (with an additional hour of prep time for marinade)
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Note: Items in photo may be slightly different than recipe.Ingredients
- 2 Tbs fresh ginger root, rough chopped
- 1 large shallot, rough chopped
- 4 garlic cloves
- 1 serrano chili pepper, sliced, stem removed
- 1/3 cup olive oil
- 12 boneless, skinless chicken thighs, cut into strips
- 1/2 tsp sea salt (optional)
- 1/4 tsp cayenne pepper
- 1 (403 fl oz) can coconut milk
- 1/2 cup almond butter
- 2 Tbs lime juice
- 1 Tbs fish sauce
- 1/4 tsp freshly ground black pepper
Instructions
- In a blender or small food processor, combine ginger, shallots, garlic, and serrano chili pepper. Add oil slowly to create a paste.
- Divide the paste in half. Place one half in a large Ziplock bag, along with the chicken strips. Add sea salt (if desired), and cayenne pepper. Mix contents together with your hands so the chicken is coated entirely. Seal the bag tightly.
- Refrigerate for at least 1 hour.
- Place the other half of the paste in a saucepan. Shortly before mealtime, heat the saucepan over medium-high heat for 3-4 minutes, stirring often.
- Add the remaining ingredients and whisk until smooth.
- Bring temperature down to medium-low, and continue to cook until a creamy consistency is reached (2-3 minutes).
- Thread the marinated chicken strips on to skewers. Grill over direct high heat until fully cooked, turning once (about 5-7 mins).
- Serve alongside the sauce.
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14 Comments
The skewered chicken came out great! The “extra” sauce prepared in the sauce pan was not very good.
shaun
As Shaun says, the chicken was great, but for step 5 it says add the remaining ingredients to the sauce, but all the listed ingredients have already been used?
Ben
Two of my kids cannot tolerate any spice at all. Is there a way to make this sauce without the spices (ginger/garlic)? I was wondering if anyone had used almond or cashew butter for example to make a satay sauce?
Lynne
I found some recipes using almond butter and coconut milk, however, would cashew butter taste more like peanuts and be an even better substitute? I know it’s a controversial additive. I found a sunflower butter recipe on an allergy website but I guess sunflower seeds would not be paleo?
Lynne
Honestly, if you’re comfortable swapping out one nut butter for another, then go ahead. It’s really about your comfort level. And I’ve read several people argue cashews both ways, so I’ve chosen to stay out of the debate completely. Everyone chooses Paleo for different reasons, and that usually determines their tolerance for controversial items.
Jason G.
Sunflower seeds are paleo…I assume, since they are an ingredient in the Primal Trail Mix.
Heather Nemcic
I found the same recipe (or at least VERY similar) at
http://cavegirlinthekitchen.blogspot.com/2009/11/satay-chicken-skewers-with-peanut-sauce.html
and it does include the “remaining ingredients” that are missing from this page.
Megan
Sorry folks, the recipe was accidentally cut off, I’ve updated it and labeled it better. Thanks @Megan for linking to the original and helping track down the problem.
Jason G.
Hi,
I am a complete newbie to Paleo, three weeks in, and whilst I’m loving eating like this I was at the point where I needed something with lots of flavour. I made this recipe lastnight and it was fantastic.
Thanks you for all your effort in getting these recipies to us I will be trying a lot more of them now.
Samantha
Samantha
When printing, there are extra words on the sheet and in the ingredients, the coconut milk is showing up as 1 (403 fl oz) can – you should fix that…
Rebecca Grant
What’s wrong with eating peanuts!?
Ren
@Ren – Wow, someone really likes their peanuts
Here’s a blog post I did on that.
http://www.paleoplan.com/2011/12-29/peanuts-are-not-paleo/
Neely
This was great! Even my fussy non paleo teenage daughter loved it. Can’t wait to cook it up for hubby.
Darlene Bill