Ingredients:
1 lb boneless skinless chicken breasts
1/2 cup coconut milk
1 tablespoon fish sauce
2 teaspoons red curry paste
1 teaspoon palm sugar or 1 teaspoon brown sugar
1 tablespoon chopped cilantro
1/2 teaspoon ground turmeric
salt & freshly ground black pepper
bamboo skewers, soaked in cold water
Directions:
In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips and pound it to flatten it. Add the chicken to marinade. Turn chicken to coat, cover and refrigerate at least one hour.
Thread each chicken strip onto a skewer. Grill for 7 minutes or until done, turning once. Serve with the peanut sauce.
Peanut Sauce.
o 1 cup coconut milk
o 3 tablespoons red curry paste
o 1/2 cup chunky peanut butter
o 1/2 cup chicken stock
o 1/4 cup palm sugar or brown sugar
o 2 tablespoons fresh lime juice
o 1 teaspoon salt
Instructions
Put coconut milk in a small saucepan and bring to a boil. Whisk in curry pate until dissolved. Whisk in the peanut butter, chicken stock and sugar. Reduce heat and simmer until smooth, stirring constantly, about 5 minutes. Remove from heat and add lime juice and salt. Set aside to cool to room temperature.
Servings: 4-6
Time preparation: 30 min.
Time total: 90 min.