Paleo Satay with Peanut-Free Sauce

Name: Paleo Satay with Peanut-Free Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 lbs Chicken Breast; 1 can Coconut Milk; 4 tablespoons Coconut Aminos; 2 tablespoons Lime Juice; 1 inch Ginger; 3 cloves Garlic; 1 teaspoon Turmeric; 1 teaspoon Coriander; 0.5 teaspoon Cumin; 3 tablespoons SunButter (Sunflower Seed Butter); 1 tablespoon Red Curry Paste

Grilled chicken skewers marinated in a fragrant blend of spices, served with a rich and creamy peanut-free satay sauce. A safe and flavorful paleo lunch option.

45m4 servings

400 cal|45g protein|18g carbs|15g fat|3g fiber

Ingredients

about 680 g Chicken Breast
1 can Coconut Milk
4 tablespoons Coconut Aminos
2 tablespoons Lime Juice
2.54 cm Ginger
3 cloves Garlic
1 teaspoon Turmeric
1 teaspoon Coriander
0.5 teaspoon Cumin
3 tablespoons SunButter (Sunflower Seed Butter)
1 tablespoon Red Curry Paste

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Cut chicken breast into 2.54 cm cubes and thread onto skewers.
2In a bowl, whisk together coconut milk, coconut aminos, lime juice, grated ginger, minced garlic, turmeric, coriander, and cumin.
3Marinate chicken skewers in the mixture for at least 30 minutes (or up to 4 hours in the refrigerator).
4For the sauce, combine SunButter (sunflower seed butter), red curry paste and a little water to thin if necessary. Mix well
5Grill chicken skewers over medium heat for 5-7 minutes per side, or until cooked through.
6Serve with the peanut-free satay sauce.

Substitutions

Peanut Butter →

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.