Chicken Satay with Cucumber Salad

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

Heat Scale
Submit Recipe

Ingredients:

1/2 cup coconut milk
2 Tablespoons curry powder
1 teaspoon salt
1 teaspoon sugar
1 pound boneless skinless chicken, breast or thighs
~25 wooden skewers

Peanut Sauce:
3/4 cup coconut milk
1 Tablespoon roasted chili paste (nam prik pao)
3 Tablespoons peanut butter
2 Tablespoons sugar
1 teaspoon fish sauce
1 teaspoon vinegar

Cucumber Salad:
1/4 cup cucumber, cut into thin quarters
1/4 cup shallots, sliced thinly
1/4 cup water
1/4 cup sugar
1/4 cup vinegar
1 small serrano pepper, sliced thinly

Instructions:

Makes 3-4 servings.

Soak the wooden skewers in water for 30 minutes before grilling. Cut the chicken into 1/4″ thick slices. Mix the rest of the ingredients in a bowl and marinate your chicken pieces in this sauce for a few minutes. Don’t be afraid to work the marinade into the chicken with your hands.

Thread the chicken pieces onto the skewers, allowing them to bunch up some so that the chicken stays moist when it’s on the grill. Grill over medium heat for several minutes on each side until the chicken is cooked but still nice and moist.

Peanut Sauce:
Heat the coconut milk over medium heat. Add the roasted chili paste and simmer until the oil rises to the top. Then add the rest of the ingredients and adjust to your tastes.

Cucumber Salad:
Mix the water, sugar, and vinegar and stir until the sugar is dissolved. Add the rest of the ingredients. Chill until you’re ready to serve.

Recipe adapted from ThaiTable.com via rachelcooksthai.com