Thai Chicken Skewers

食材

13½ fl oz Canned unsweetened light coconut milk

2 Tbsp Cilantro, fresh, chopped, or to taste

1 Tbsp Dark brown sugar

1½ tsp Thai curry paste

1 tsp Fresh ginger, fresh, grated

1 tsp Lime zest

¾ tsp Table salt

2 spray(s) Cooking spray

1 pound(s) skinless boneless chicken breast, pounded thin, cut crosswise on the diagonal into 16 strips

步驟

In a medium bowl, whisk together coconut milk, cilantro, sugar, curry paste, ginger, lime zest and salt until blended; set 1 cup of coconut milk mixture aside for dipping sauce.

Transfer remaining coconut milk mixture to a resealable plastic food storage bag (or shallow glass container with cover). Add chicken to bag (or container), seal and turn to coat; refrigerate at least 1 hour or up to 3 hours.

Meanwhile, soak sixteen 18-inch wooden skewers in water for 20 to 30 minutes (to prevent scorching).

Preheat broiler. Line a broiler pan rack with nonstick aluminum foil (or use a nonstick baking sheet coated with cooking spray).

Remove chicken from marinade; discard marinade. Thread one piece of chicken onto each skewer and place on prepared pan; coat with cooking spray. Broil, turning once, until chicken is cooked through, about 5 to 6 minutes.

Meanwhile, bring reserved sauce to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until slightly thickened and reduced to 1/2 cup, about 5 minutes. Arrange skewers on serving platter. Spoon sauce into a bowl for dipping. Yields 2 skewers and about 1 tablespoon sauce per serving.