Coconut chicken skewers
Coconut chicken skewers
Rating: (1 rated)
Recipe Yield: Total time: 1 hour 10 minutes plus 8 hours marinating | Makes 12 skewers
1 1/2 cups light coconut milk, divided 2 tablespoons fish sauce 2 cloves garlic, minced 1 teaspoon curry powder 2 tablespoons chopped fresh mint, divided 2 tablespoons chopped cilantro, divided 6 stalks lemon grass 1 pound boneless, skinless chicken tenders (about 12 pieces) 1 tablespoon chopped peanuts 1 teaspoon light brown sugar Dried red pepper flakes 1/8 teaspoon salt Fresh mint leaves, slices of lime, for garnish

Step 1 Combine 1 cup of the coconut milk, the fish sauce, half the garlic, the curry powder, 1 tablespoon chopped mint and 1 tablespoon chopped cilantro in a bowl. Cut the bottom third off the lemon grass stalks and smash them with a cleaver, then coarsely chop. Add to the coconut mixture. Add the chicken, stirring to coat all sides. Cover and let marinate in the refrigerator overnight.

Step 2 Cut the remaining 6 lemon grass pieces in half crosswise, then in half lengthwise to make 12 sticks. Cut one end of the sticks into a point to make threading the chicken easier. Wrap the sticks in plastic wrap until ready to use.

Step 3For the dipping sauce, combine the remaining 1/2 cup of coconut milk, the remaining garlic, the chopped peanuts, brown sugar, a dash of red pepper flakes, the salt and remaining 1 tablespoon each of cilantro and mint.

Step 4Heat a well-seasoned outdoor grill to high or a stove-top grill pan over high heat.

Step 5Thread one piece of chicken on each lemon grass skewer. Grill the skewers until cooked through and charred in spots, about 3 to 4 minutes per side. Serve the skewers arranged on a platter with mint leaves and lime slices. Serve the dipping sauce alongside the skewers.

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