Thai Chicken Kabobs With Coconut Sauce Recipe
Ingredients
| Coconut Sauce | ||
| Unsweetened coconut milk | 1 Cup (16 tbs) | |
| Curry | 1 Teaspoon | |
| Smooth peanut butter | 1/2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| White vinegar | 3 Tablespoon | |
| Cornstarch | 2 Tablespoon | |
| Kabobs | ||
| 2 whole chicken breasts, skinned, boned | ||
| Lime juice | 1 Cup (16 tbs), squeezed | |
| Lime zest | 1 Teaspoon | |
| 4 8-inch bamboo skewers, soaked in water for 10 minutes, drained | ||
| Peanut oil, for brushing chicken and grill | ||
| Grated coconut | 1/4 Cup (16 tbs), garnish | |
Directions
To prepare coconut sauce, blend coconut milk and powdered curry together in a saucepan.
Bring to a boil.
Reduce heat to simmer and blend in peanut butter, sugar, and vinegar mixed with cornstarch.
Simmer until smooth (about 2 minutes), stirring often.
Sauce will thicken slightly.
Remove from heat.
Serve sauce hot.
Cut chicken breasts into 1-inch pieces.
Marinate chicken pieces in freshly squeezed lime juice and lime zest for 1 hour.
Drain chicken and thread onto skewers.
Brush chicken kabobs with peanut oil.
Preheat grill.
Brush grill surface lightly with oil.
Grill chicken kabobs over medium-high heat for about 3 to 4 minutes, turning as necessary to cook all sides of kabobs.
Chicken is done when slightly firm to the touch and juices run clear when chicken is cut with a knife.
Place a chicken kabob on each plate, drizzle with coconut sauce, and serve with white rice or fried rice.
Garnish with freshly grated coconut.
Bring to a boil.
Reduce heat to simmer and blend in peanut butter, sugar, and vinegar mixed with cornstarch.
Simmer until smooth (about 2 minutes), stirring often.
Sauce will thicken slightly.
Remove from heat.
Serve sauce hot.
Cut chicken breasts into 1-inch pieces.
Marinate chicken pieces in freshly squeezed lime juice and lime zest for 1 hour.
Drain chicken and thread onto skewers.
Brush chicken kabobs with peanut oil.
Preheat grill.
Brush grill surface lightly with oil.
Grill chicken kabobs over medium-high heat for about 3 to 4 minutes, turning as necessary to cook all sides of kabobs.
Chicken is done when slightly firm to the touch and juices run clear when chicken is cut with a knife.
Place a chicken kabob on each plate, drizzle with coconut sauce, and serve with white rice or fried rice.
Garnish with freshly grated coconut.
Chef
