Almond Coconut Milk Chicken Satay

melskitchencafe.com

Zytigg

subheading: CHICKEN SATAY:

1 cup almond butter (I’ve subbed peanut butter with good results, too)

1 can (13.5 ounces) light coconut milk

⅔ cup (about 12 tablespoons) fresh lime juice (5 to 6 limes)

1 to 1 ½ tablespoons red curry paste (see note)

2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces or strips

subheading: QUICK CUCUMBER SALAD:

1 English cucumber, thinly sliced

1 red bell pepper, thinly sliced

2 tablespoons fresh lime juice

2 tablespoons rice vinegar (can sub red wine or white wine vinegar)

2 tablespoons olive oil

Salt and pepper

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