Thai-style Curried Chicken Skewers
Source of Recipe
Piper
List of Ingredients
Thai-style Curried Chicken Skewers
12 skewers *
2 pounds boneless, skinless chicken breasts
2 tablespoons oil
For the Curry paste:
1/2 onion, chopped
3 cloves garlic, crushed
2 tablespoons chopped fresh lemongrass
1 tablespoon chopped fresh coriander roots
1 teaspoon chopped fresh chili pepper
1 teaspoon grated fresh ginger
1 teaspoon grated lime zest
1 tablespoon Thai fish sauce
1 tablespoon paprika
1/2 teaspoon cumin seed
2 cups unsweetened coconut milk
1 tablespoon chopped fresh cilantro
If using bamboo skewers, soak them in water for several hours before using to prevent burning. *
Recipe
Cut the chicken into long, thin strips and thread onto the skewers.
FOR THE CURRY PASTE:
Blend or process all ingredients until smooth.
Heat the oil in a large shallow pan, add the skewers in batches, and cook on both sides until lightly browned and tender (about 8 minutes); remove from pan.
Reheat pan, add the curry paste mixture and cook, stirring, until fragrant (about 2 minutes).
Add the coconut milk and cilantro and stir until heated through.
Serve the skewers and sauce with jasmine rice, if desired.
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