It was a pleasant surprise to receive the notification that my previous post of Mediterranean Lentil Pasta Salad with Goat Cheese was my 100th published post since I began SpiceWife in January 2013. Wow, 100 posts in three and a half years. It certainly has been fun to explore new recipes, try new ingredients and share everything with you.
Surprising to me is that one of my most searched posts over these years has been Amlou – Almond Butter, Moroccan Style and to this day, I do not know what made it so popular…is it the name? Is it being Moroccan? Is it the almond butter?
Well someone out there likes almond butter. So I decided to share with you another yummy use of almond butter in the making of a Thai-spiced dipping sauce for chicken satay. The recipe I followed is Thai Inspired Almond Butter Satay, from the website of Maranatha Foods, who make several varieties of nut butters.
The almond butter sauce is hot from the Thai red curry paste, sweet from brown sugar, undertones of salty soy sauce, spiciness of paprika and garlic, rounded out with creamy coconut milk to make a thick smooth sauce. Note that if you use some almond butters, such as the Maranatha brand, sugar is added to the almond butter. I used a brand with nothing additional added to the crushed almonds. The butter is not as sweet, but I did not feel it was lacking in extra sweetness at all — the choice is yours. Please check the label of ingredients.
Mix all the ingredients together and bring to a boil while continuously stirring, then lower the temperature and simmer for 10-15 minutes until well blended, thickened and aromatic. That’s it — the sauce is made! And it will thicken further as it cools to room temperature.
This sauce can be served with chicken, any other grilled meat, tofu, or grilled vegetables. I chose a recipe called Chicken Satay Skewers from a travel website, lonely planet, taken from one of their published book, Thailand From the Source. This recipe pairs the chicken satay with a peanut dipping sauce and cucumber relish also but I made the chicken this time to serve with my almond butter dipping sauce.
Boneless strips of chicken breast are marinated in coconut milk spiced with ground coriander, turmeric, cumin, curry power, soy sauce and a pinch of salt. Marinate for at least 30 minutes but I marinated it the night before and refrigerated overnight to give it extra time to absorb the flavours.Chicken has been skewered and grilled on the barbecue. Sauce is served on the side. If you find the sauce too thick, thin it with a little more coconut milk.
I roasted cauliflower in cumin and olive oil and steamed green beans for side dishes and plated for my guests. Tender chicken served with almond butter dipping sauce. Dip the cauliflower and green beans as well. Enjoy Post # 101!
Thai-spiced Almond Butter Dipping Sauce
from Thai Inspired Almond Butter Satay, Maranatha Foods
3 tbsp. almond butter
1 tsp. Thai red curry paste
2 Tbsp. soy sauce
3 Tbsp. brown sugar
1 tsp. paprika
1 crushed garlic clove
1 ½ cups coconut milk
- In medium saucepan whisk all the ingredients together.
- Heat to a slight boil, reduce heat and simmer for 10-15 minutes until sauce thickens.
Makes about 2 cups.
Satay Chicken Skewers
from Thailand From the Source, Lonely Planet
1 pound boneless chicken, sliced into strips
1 tsp. ground coriander
2 tbsp. turmeric
½ tsp. ground cumin
½ tbsp. curry powder
1 tbsp. light soy sauce
½ cup coconut milk
¼ tsp. salt
- In a medium-sized bowl, combine the chicken, spices, soy sauce, coconut milk and salt. Cover and marinate for at least a couple hours up to overnight in fridge.
- Skewer the chicken and barbecue but you can also broil in the oven for about 5 minutes a side.