The effort to make this dish from scratch is minimal -- it can marinate in the refrigerator overnight so you can impress your guests in a snap.
15 min
PREP TIME
10 min
COOK TIME
120
CALORIES
7
INGREDIENTS
Ingredients
Preparation
Related Recipes
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INGREDIENTS 8 SERVINGS
- 1/2 cup (125 milliliters) Coconut Milk
- 2 tablespoons (30 milliliters) Fish Sauce
- 2 tablespoons (30 milliliters) Red Curry Paste
- 2 teaspoons (10 milliliters) minced fresh lemongrass
- 1 pound (500 grams) boneless skinless chicken breasts, cut into 3/4-inch (3 cm) strips
- 1/2 cup (125 milliliters) Peanut Satay Sauce
- Bamboo skewers
Preparation
- 1 In a small bowl, combine coconut milk, fish sauce, curry paste and lemongrass. Mix well. Place chicken in large re-sealable plastic bag or glass dish. Add marinade; toss to coat well.
- 2 Marinate in refrigerator 1 hour or longer for extra flavour. Remove chicken from marinade. Discard any remaining marinade. Thread chicken strips onto skewers.
- 3 Broil or grill over medium-high heat 3 minutes per side or until internal temperature reaches 165°F (74°C). Serve with Peanut Satay Sauce for dipping.
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4
Thai Kitchen Tip:
o Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with chicken. This prevents them from burning when on the grill.
NUTRITION INFORMATION
(per Serving)
