Traditionally coconut has been used to treat all sorts of diseases and ailments and nourish the body. However, for many years in our recent past coconut was considered unhealthy because of its high saturated fat content. Only in the last 10 to 15 years did we discover that the saturated fat in tropical plants is not the same as that in animal fat. In fact, this type of medium chain saturated fat is digested differently and actually has many therapeutic effects.
Coconut milk is high in vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Unlike cow’s milk, coconut milk is lactose free so can be used as a milk substitute. However, the coconut milk sold in the can is very rich and more similar to heavy cream, making it perfect for this recipe, but not for everyday milk.
Satay Dinner
Servings
Ingredients
- ⅓ cup coconut milk
- 1 lime about 2 teaspoons juice
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 teaspoon grated ginger
- 2 cloves garlic grated
- 2 scallions finely chopped
- 1 chili pepper minced (optional)
- 1 ½ pounds boneless skinless chicken breast or beef cut into ½” thick slices
- 2 cups snow peas
- 3 cups brown jasmine rice
- Garnish: cilantro limes
Instructions
- Preheat broiler to high. Lightly grease a sheet pan.
- Put 8 skewers in a large bowl and cover with water to soak.
- In a large bowl combine coconut milk, lime juice, peanut butter, soy sauce, garlic, ginger, scallions, and chili pepper if using .
- Remove half to a small serving bowl. Add chicken to the large bowl and toss in sauce.
- Thread chicken onto skewers. Place on a lightly oiled baking sheet. Broil until cooked through, about 15 minutes.
- With 5 minutes left to go on chicken, spread snow peas on top of baking sheet and drizzle with evoo. Season with salt and pepper. Return to oven and bake until snow peas are tender and lightly crisped, 3-5 minutes.
- Serve chicken and snow peas with rice and extra sauce for dipping.
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