| Serves: |
Makes 4 servings
|
Cooking Time:
|
45 minutes
|
This Asian inspired dish will leave your taste buds tingling! Perfect for a dinner party, your guests will be swept away with your culinary skills.
Ingredients:
| 1 ½ cups |
coconut milk |
|
| 1 tbsp |
soy sauce |
|
| 1 ½ tbsp |
curry powder |
|
| 1 tsp |
coriander seeds |
|
| 2 tsp |
cornstarch |
|
| 3 |
very thinly sliced chicken breasts |
|
| ¾ cup |
U. S. peanuts, salted |
|
| 1 tbsp |
lemon juice |
|
| 2 tbsp |
chopped cilantro |
|
| |
chili flakes |
|
Directions:
In a bowl, mix perfectly coconut milk with the soy sauce, curry and
coriander seeds; cover and keep refrigerated. Pour a half cup of this
mixture in a bowl and dilute the cornstarch it in.
Cut the chicken into 5 cm wide strips, insert them in skewers; marinate
in the peanut sauce with the cornstarch and let stand for about 15
minutes.
In a small pan mix the coconut milk and remaining peanuts, lemon juice,
chili flakes, moving constantly with a spoon until it thickens slightly.
Pour the sauce into a bowl and let cool.
Heat a grill and grease it lightly with oil, cook the skewers on both
sides until golden brown. Add the cilantro to the cooled sauce and use
that to season the fajitas.
To view a PDF version of this recipe, click
here.