Thai Chicken Kabobs With Coconut Sauce
|Canned unsweetened coconut milk||1 Cup (16 tbs)|
|Curry powder||1 Teaspoon|
|Smooth peanut butter||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|White vinegar||3 Tablespoon|
|Whole chicken breasts||2 , skinned, boned|
|Freshly squeezed lime juice||1 Cup (16 tbs)|
|Lime zest||1 Teaspoon|
|Peanut oil||4 Tablespoon (For Brushing Chicken And Grill)|
|Freshly grated coconut||1⁄4 Cup (4 tbs) (For Garnish)|
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.
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.