|
|
|
|
Thai-style Curried Chicken Skewers Recipe
Source: Chicken - Cooking with Style
Serves: 4
|
|
|
|
|
|
|
RECIPE INGREDIENTS
|
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
|
|
|
| RECIPE METHOD
|
If using bamboo skewers, soak them in water for several hours before using to prevent burning.
| 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.
| Recipe reprinted by permission of Weldon Russell. All rights reserved.
|
|
|
|
New to Cooking.com - Click Here to Rate and Review this Recipe
|
| Nutrition Facts |
|
Serves: 4
Facts per Serving
|
|
| Calories: |
600 |
Fat, Total: |
40g |
Carbohydrates, Total: |
11g |
| Cholesterol: |
125mg |
Sodium: |
476mg |
Protein: |
49g |
| Fiber: |
3g |
% Cal. from Fat: |
60% |
% Cal. from Carbs: |
7% |
|
|
|
Digg This Recipe
Del.icio.us - Save This Page
|
|
|
|
|
|
