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Thai Chicken Kabobs With Coconut Sauce

Grill.em's picture
Ingredients
  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
  Cornstarch 2 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)
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.

Recipe Summary

Cuisine: 
Thai
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Chicken

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