Prep time: 15 min active/2 hours inactive • Cook time: 6 min • Yield: 20 to 30 skewers
- 2 tablespoons fish sauce
- ¼ cup fresh lime juice
- 2 stalks fresh lemongrass, thinly sliced, white part only
- 2 tablespoons coconut sugar
- 1 tablespoon coconut aminos
- 2 teaspoons Thai red curry (available in large grocery stores in the Asian food section)
- 1 tablespoon fresh ginger, minced
- ¼ cup cilantro leaves, minced
- ½ teaspoon chili flakes
- ½ teaspoon white pepper
- 2 garlic cloves, minced
- 2 tablespoons coconut oil
- 1 to 1 ½ pounds boneless chicken thighs or breasts, or skirt or flank steak
Nutty Dipping Sauce
- 1 cup full fat coconut milk
- ½ cup almond butter or sunflower seed butter
- 1 tablespoon Thai red curry
- 1 tablespoon coconut sugar
- 2 teaspoons fish sauce
- 1 to 2 teaspoons chili sauce, i.e. Siracha
- 1 tablespoon fresh lime juice
- Carrot sticks
- Celery sticks
- Jicama sticks
- Mix all marinade ingredients together in a large bowl or gallon sealable plastic bag.
- Slice meat against the grain into thin strips about 1 to 1 ½-inch wide. Place meat into marinade and refrigerate for 2 to 8 hours. Marinate beef 8 hours or more if possible. Overnight is fine for beef, but not recommended for chicken.
- Soak bamboo skewers for 15-20 minutes in water to prevent them from burning, and skewer meat. Cook at medium-high heat on the grill, under the broiler, or in a grill pan for 3 to 4 minutes per side or until cooked through.
- To make the dipping sauce, combine coconut milk, nut butter, Thai red curry, and coconut sugar in a medium saucepan and bring to a simmer over medium-high heat stirring constantly. Continue to simmer for about 5 minutes until sauce starts to thicken. Add fish sauce, chili sauce, and lime juice. Serve with satay and cut vegetables.
- I like to put out veggies with the satay because the dipping sauce is as good on vegetables as it is on meat.
- This marinade is excellent! Use it for chicken, beef, pork, or stirfrys, and serve cauliflower rice as a side. I also used it on roasted root vegetables – sweet potatoes, parsnips, carrots, and rutabaga!