Categories: Asian
Ingredients
- 1/2 cup unsalted almond butter
- 1/2 cup light coconut milk, well stirred
- 6 tbsp. fresh lime juice, divided
- 4 tsp Thai red curry paste
- 1 lb. chicken breasts, cut into bite-size pieces
- Cooking spray
- 8 wooden skewers, soaked in water
- 1/2 tsp kosher salt, divided
- 3 cups thinly sliced cucumbers
- 1 cup thinly sliced red bell pepper
- 1/4 cup minced fresh cilantro
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper
- 2 tbsp. unsalted roasted almonds, chopped
Directions
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Combine almond butter, coconut milk, 1/4 cup lime juice, and curry paste in a medium bowl, stirring until smooth. Place 1/2 cup almond butter mixture in a small bowl; reserve. Add chicken to remaining almond butter mixture; toss to coat. Refrigerate 15 minutes.
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Remove chicken from almond butter marinade; discard marinade. Heat a grill pan over medium-high; coat with cooking spray. Thread chicken evenly onto skewers; sprinkle with salt. Add chicken skewers to pan; cook, stirring, occasionally, until done, about 5 minutes.
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Combine cucumbers, bell pepper, cilantro, remaining 2 tbsp. lime juice, remaining 1/4 tsp salt, black pepper and crushed red pepper in a bowl; toss. Serve salad with chicken skewers and reserved 1/2 cup almond butter mixture. Sprinkle with almonds.