Directions for: Chicken Satays
Ingredients
2 clove garlic, minced
2 tsp (10mL) vegetable oil
1 can (400 mL) coconut milk (not light or low fat)
4 tsp (20 mL) fish sauce
tsp (10 mL) brown sugar
1 tsp (5 mL) red curry paste
tsp (20 mL) chopped cilantro
1 tsp (5 mL) salt
tsp (2mL) pepper
2 lb(s) (1 kg) boneless, skinless chicken breasts, cubed
24 bamboo skewers
Directions
1. In a baking dish, soak bamboo skewers in water, for at least one hour. Reserve.Heat oil in small skillet over medium heat, until fragrant and lightly browned, about 1 minute. Cool.
2. In a large bowl, combine coconut milk, fish sauce, brown sugar, curry paste, cilantro, salt, and cooled garlic and any remaining oil. Add chicken and toss to coat. Refrigerate up to 4 hours. Thread chicken onto soaked skewers. Lightly grease grill or grill pan. Cook, turning once, for 5-7 minutes or until no longer pink inside and cooked through.
See more: Grill, Party Favourites, Poultry, Appetizer, Snack, Chicken, Thai
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