Chicken Satay with Cucumber Salad

Thai-inspired chicken satay skewers marinated with lime, ginger, and turmeric, served with a crisp cucumber–green bean salad and a creamy sesame-coconut curry sauce for dipping.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 450°F, or heat a grill or well-seasoned stovetop grill pan over medium-high heat.

Step 2

In a large bowl, whisk together the Thai fish sauce, 1 tablespoon of the lime juice, the shallot, garlic, ginger, and turmeric. Add the chicken and toss to coat. Place the chicken in the refrigerator to marinate for 10 minutes.

Step 3

Add the cucumber, onion, remaining 2 teaspoons lime juice, olive oil, sesame oil, and salt to a medium bowl and toss well to combine.

Step 4

Thread the chicken strips onto the skewers, allowing them to bunch up slightly and covering as much skewer as possible. Leave just the tip and end of the skewers exposed.

Step 5

If using the oven, lay the skewers on a lightly oiled baking sheet and roast, turning once, until cooked through, 10 to 15 minutes, or grill for 2 to 3 minutes on each side.

Step 6

Serve the satay with the cucumber salad. Offer the curry sauce alongside for dipping.

Step 7

Warm the grapeseed oil in a saucepan over low heat. Add the garlic and ginger and sauté until soft and very fragrant, about 3 minutes. Add the curry powder, turmeric, and cayenne (if using) and sauté for another minute to toast the spices.

Step 8

Add the coconut milk and whisk the sauce well to combine. Raise the heat to medium and simmer until the coconut milk has reduced in volume by one-third, about 10 minutes.

Step 9

Remove the pan from the heat and allow the sauce to cool for 5 minutes, then whisk in the tahini, almond butter, tamari, and sesame oil. Add the lime juice just before serving.

Step 10

Store any leftover sauce in an airtight container in the refrigerator for up to 5 days.