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.
1½ cups (375 mL) coconut milk
1 tbsp (15 mL) soy sauce
1½ tbsp (22 mL) curry powder
1 tsp (5 mL) coriander seeds
2 tsp (10 mL) cornstarch
3 chicken breasts, thinly sliced
¾ cup (175 mL) salted peanuts
1 tbsp (15 mL) lemon juice
2 tbsp (30 mL) cilantro, chopped
chili flakes, to taste
In a bowl, mix coconut milk, soy sauce, curry and coriander seeds. Pour half a cup of the mixture into a small bowl, and add cornstarch. Cover the remaining mixture and keep refrigerated.
Cut the chicken into 5-cm wide strips, and thread onto skewers. In a shallow dish, marinate the chicken skewers in the peanut and cornstarch slurry for 15 minutes.
In a small pan mix the reserved coconut milk mixture with the remaining peanuts, lemon juice and chili flakes. Stir constantly until it thickens. Remove from heat and let cool.
Heat a grill and grease lightly with oil. Cook the skewers, flipping once, until golden brown. Add cilantro to the cooled sauce to garnish.
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