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Chicken Almond Satay

I consider myself a very proficient Southern chef, but sometimes even I need to mix it up. This here is a recipe that comes from the way deep south... not Alabama, not Georgia... I'm talking about the southern hemisphere. Thailand is the home of chicken satay, and you'd be hard pressed to find a Thai restaurant that doesn't offer this in their appetizer section.

Since chicken and almonds are a perfect way to get meat and plant based protein in one dish, I don't hesitate to upgrade this dish to full on entree. From what I understand, Thai folk scoff a little bit at Americans dumping satay sauce on their rice. I don't care. Make some cauli-rice for your excess sauce, and no one is going to judge you for reclaiming your health in an incredibly delicious way. Here's what you need:

Chicken - Although pork satay is also common.

Almond Butter - The true recipe uses peanut butter, which was not allowed on my diabetes reversal diet.

Red Curry Paste - Easy to find these days at any grocery store. Please note, if you get an Americanized brand (like Thai Taste) found at your more common stores, it's significantly less spicy than the brands you're likely to find at an Asian grocery (like Mae Ploy).

Coconut Milk - The third major ingredient for your satay sauce.

Spices - From turmeric to curry powder, there's a whole mess of spices you'll need to marinate your chicken.

complete instructions below


Chicken Almond Satay

Yield: 2-4 servings

Prep: 10 min

Cook: 15 min

Ready: 25 min


  • 1 lb de-boned chicken thighs (or breasts), include the skin and fat if possible

  • 1/2 onion

  • 1/2 tsp salt

  • 1/2 tbsp coriander

  • 1/2 tbsp turmeric

  • 1/2 tbsp cumin

  • 1/2 tbsp paprika

  • 1/2 tbsp chili powder

  • 1 tbsp curry powder

  • 1/2 tsp sesame oil

  • bamboo skewers, soaked for 1/2 hour in water

Almond Satay Sauce

  • 2 tbsp red curry paste

  • Juice of 2 limes

  • 1 tbsp Tamari or Braggs Amino Acids

  • scant pinch Stevia

  • 2 tbsp almond butter

  • 1/2 cup water

  • 2 tbsp coconut milk

  • 2 tbsp coconut oil

  1. Heat oil in a wok/pan and fry the paste until the oil rises to the top. Add the other ingredients except coconut milk. Bring to a boil, then simmer the mixture until the gravy turns thick. Add the coconut milk and simmer another 5-6 minutes. The sauce is ready for serving.

Cucumber Onion Relish

  • 1 cucumber, chopped

  • 1/2 red onion, diced

  • 1-2 serrano peppers, diced

  • 1/2 cup apple cider vinegar

  1. Mix the ingredients together and refrigerate. Do this before starting the satay.


  1. Cut chicken thighs into thin 1 inch strips. Blend the onion in a food processor. Mix with the spices and sesame oil in a plastic container, cover and refrigerate for several hours, preferably overnight.

  2. After marinating, thread the marinated chicken through soaked skewers. Thread the skin in between meat slices. This makes the satay more tender and juicy.

  3. Arrange the skewers on a heated grill or barbecue and grill until meat is evenly browned on both sides and cooked through.

  4. Serve with the satay sauce and relish.






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