These savory Thai treats are simple enough to be an appetizer but delicious enough to make into a meal. Ingredients- 32 6" Bamboo skewers
- 1 Lb Chicken tenderloin or boneless, skinless breasts
- 2 Tbs Sugar
- 2 Cloves Garlic
- 1 Stalk lemongrass
- 1 Thai chili
- 1 1/2 Tsp Ground coriander
- 1/2 Tsp Ground Turmeric
- 1/2 Tsp Black pepper
- 3/4 Cup Unsweetened coconut milk
- 3 Tbs Fish sauce
- 2 Tbs lime juice
- 3 Tbs Cilantro
Instructions- It's easier to cut the chicken into thin strips if you first freeze them for a few hours.
- Soak the bamboo skewers in water for 30 minutes.
- Mince the garlic, trim and mince the lemongrass and thinly slice the chile.
- Place the sugar, garlic, lemongrass, chile, chili, coriander, turmeric and pepper in a mortar and, using the pestle, pound to a fragrant paste.
- Add the paste to a bowl and stir in coconut milk, fish sauce and lime juice.
- Cut the chicken into long thin strips.
- Weave the chicken onto the bamboo skewers.
- Lay the chicken skewers onto a plate or pan and pour the marinade over them. Marinate in the refrigerator for 20 minutes, turning several times.
- Make the Thai Peanut Sauce. You'll need at least double the recipe.
- Preheat the grill to high. When ready brush oil on the grill and lay down a sheet of tinfoil. By arranging the exposed bamboo skewers over the foil you'll keep them from burning.
- Grill the chicken skewers one to two minutes per side.
- Plate the skewers, sprinkle with cilantro and serve with Peanut Sauce in a bowl for dipping.
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