This recipe is for 4 servings.
Chicken skewers ingredients
640 g chicken breast – cubed
1 tbsp (8 g) curry powder (korma)
1 tsp (5 g) sugar
2 tsp (15 g) red Thai curry paste
1 tsp salt
¼ cup light coconut milk
1 tbsp peanut oil – for grilling
Peanut sauce ingredients
½ tbsp (10 g) red Thai curry paste
45 g smooth peanut butter
13 g sugar
½ tsp dark tamari
¼ tsp salt
½ tbsp cider vinegar
90 ml light coconut milk
Other Ingredients
Jasmine rice (ca 65 g / serving)
40 g chopped peanuts
Cilantro, lime wedges, mango, cucumber, radishes
Cooking instructions
- Marinate chicken in a ziploc bag for 20 minutes or overnight.
- Mix sauce ingredients and simmer for 5 minutes.
- Make rice.
- Make skewers and grill with peanut oil until browned on all sides. Sprinkle with chopped cilantro.
- Serve with sliced cucumbers and radishes, cubed mango, lime wedges, peanuts and warm dipping peanut sauce.
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