In a small bowl, combine coconut milk, fish sauce, curry paste and lemongrass. Mix well. Place chicken in large re-sealable plastic bag or glass dish. Add marinade; toss to coat well.
The effort to make this dish from scratch is minimal -- it can marinate in the refrigerator overnight so you can impress your guests in a snap.
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Ingredients
In a small bowl, combine coconut milk, fish sauce, curry paste and lemongrass. Mix well. Place chicken in large re-sealable plastic bag or glass dish. Add marinade; toss to coat well.
Marinate in refrigerator 1 hour or longer for extra flavour. Remove chicken from marinade. Discard any remaining marinade. Thread chicken strips onto skewers.
Broil or grill over medium-high heat 3 minutes per side or until internal temperature reaches 165°F (74°C). Serve with Peanut Satay Sauce for dipping.
Thai Kitchen Tip:
o Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with chicken. This prevents them from burning when on the grill.
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