This is one dish everyone agrees to share at a Thai restaurant. The effort to make it from scratch is really minimal -- it can marinate in the refrigerator overnight so you can impress your guests in a snap.
15m
PREP TIME
10m
COOK TIME
7
INGREDIENTS
Servings: 8
Ingredients
- 1/2 cup Thai Kitchen® Thai Kitchen Unsweetened Coconut Milk
- 2 tablespoon Thai Kitchen® Thai Kitchen® Gluten Free Premium Fish Sauce
- 2 tablespoon Thai Kitchen® Thai Kitchen® Gluten Free Red Curry Paste
- 2 teaspoon minced fresh lemongrass
- 1 pound boneless skinless chicken breasts, cut into 3/4-inch strips
- Bamboo skewers
- 1/2 cup Thai Kitchen® Thai Kitchen® Gluten Free Peanut Satay Sauce
INSTRUCTIONS
- 1 MIX coconut milk, fish sauce, curry paste and lemongrass in small bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add marinade; toss to coat well.
- 2 REFRIGERATE 1 hour or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Thread chicken strips onto skewers.
- 3 BROIL or grill over medium-high heat 3 minutes per side or until chicken is cooked through. Serve with Peanut Satay Sauce for dipping.
- 4 Thai Kitchen Tip: Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with chicken. This prevents them from burning when on the grill.
- 5 Nutrition Information Per Serving: 126 Calories, Fat 6g, Protein 14g, Carbohydrates 4g, Cholesterol 37mg, Sodium 362mg, Fiber 0g
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
