Grilled Chicken Satay Sandwich

chicagomag.com

clements

2 tsp. Turmeric

1 tsp. Cumin

1 tsp. Coriander

3 Garlic cloves, minced

1 tsp. Salt, plus more to taste

1 13.5 oz. can coconut milk, divided

4 Boneless, skinless chicken thighs (about 1 pound)

2 Tbsp. plus ¼ cup Vegetable oil

2 Tbsp. Water

4 Tbsp. White vinegar

2 Tbsp. Thai sweet chile sauce (Sriratana recommends Mae Ploy)

1 lb. Cabbage (½ medium head), sliced or shredded

1 Medium cucumber, sliced

¼ cup Red curry paste

¼ cup Smooth peanut butter

Mayonnaise (“I like Kewpie, since it has a bright tartness and rich texture.”)

4 Hawaiian buns

Sliced red onion, to serve

Cilantro, to serve

Directions at chicagomag.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer