Ingredients:
4 oz. chicken breast, slices (beef or pork)
4 tsp Thai Kitchen Coconut Milk
1 tsp yellow curry powder
1 tsp salt
2 tsp sugar
1 tsp soy sauce
1 tsp turmeric powder
2 tsp lemongrass, finely minced
6 skewers bamboo skewers, 6-inches long
4 tsp Thai Kitchen Coconut Milk (for grilling)
Cucumber Sauce:
6 oz. rice vinegar
1 cup sugar
2 tsp salt
1 oz. water
3 cups cucumber, peeled, seeded and sliced
1/4 cup red chili, sliced
1/2 cup shallot, sliced
Directions:
In a bowl, mix chicken with all ingredients. Marinate for 1/2 hour.
For the sauce, in a pot, bring vinegar, sugar, salt and water to a simmer over medium heat stirring until sugar is dissolved.
Set aside to cool. Add cucumbers, chilies and shallot. Let soak for 20 minutes to marinate.
Carefully skewer chicken onto each stick.
Grill both sides of the chicken until cooked. Brush coconut milk over skewers while cooking.
Serve with Thai Kitchen Peanut Satay Sauce and Cucumber Sauce.
Chicken Satay
Post new comment