Ingredients :
CHICKEN:
- 1/2 cup canned coconut milk
- 1/4 cup fresh lime juice (2 limes) or canned
- 1/4 cup peanut oil
- 2 tablespoons fresh cilantro -chopped
- 1 teaspoon fresh ginger - minced
- 4 boneless, skinless chicken breasts halves
- 6 bamboo skewers
SAUCE:
- 1 1/2 cups canned coconut milk
- 6 tablespoons creamy peanut butter
- 3 tablespoons brown sugar
- 3 tablespoons green onion - minced
- 2 tablespoons Thai style chile sauce or Thai red curry paste
- 2 teaspoons rice vinegar - unseasoned
- 1 teaspoon lime zest - minced
- 1/2 cup fresh cilantro - minced
- 3 tablespoons fresh basil - minced
Method :
CHICKEN:
- Place coconut milk, lime juice, oil, cilantro, ginger, sugar and garlic in a large mixing bowl.
- Stir to dissolve sugar.
- Cut each chicken breast lengthwise into 3 strips and let marinate in a bowl in the refrigerator for 3-4 hours.
- Soak bamboo skewers in water for at least 1/2 hour.
- Thread chicken strips onto soaked skewers and grill over direct medium heat for 3-5 minutes on each side.
- Watch closely. Serve warm.
SAUCE:
- Place coconut milk, peanut butter, sugar, soy sauce, onion, chile sauce, garlic, vinegar, lime zest, cilantro and basil in a medium saucepan.
- Bring just to a simmer while stirring. Do not boil.
- Continue cooking until sauce thickens, approximately 5 minutes.
- Remove from heat, store in the refrigerator if not using right away.
- Reheat before serving.
- After removing from heat you may strain the sauce before serving if desired but not necessary.
Enjoy your Cooking
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