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Recipe From by Jamie Purviance

Chicken Satay with Spicy Peanut Sauce and Cucumber-Jalapeño Salad

  • People

    Serves 6

  • Prep Time

    25 min.

  • Marinating Time

    1 to 18 h

  • Grilling Time

    8 to 12 min.

  • People

    Serves 6

  • Prep Time

    25 min.

  • Marinating Time

    1 to 18 h

  • Grilling Time

    8 to 12 min.

the Ingredients

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  • can (400 milliliters) unsweetened coconut milk
  • fish sauce
  • packed light brown sugar
  • red or green Thai curry paste (red paste is hotter)
  • 910 grams boneless, skinless chicken breasts, cut lengthwise into strips
  • 120 grams natural chunky peanut butter
  • Salad
  • 60 milliliters rice vinegar
  • granulated sugar
  • kosher salt
  • English cucumber, cut into thin half-moons
  • 60 grams finely chopped shallot
  • seeded and finely chopped jalapeño chile pepper
  •  
  • Vegetable oil
  • 65 grams coarsely chopped lightly salted peanuts
  • 8 grams chopped fresh cilantro leaves

Instructions

    Ingredients
    Instructions