This dish, inspired by Asian flavours, will leave your tastebuds tingling! Perfect for a dinner party, your guests will be swept away with your culinary skills.
1 can (14 oz/400 mL) coconut milk
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) curry powder
1 tsp (5 mL) coriander seeds
2 tsp (10 mL) cornstarch
3 chicken breasts, thinly sliced (about 1½ lb/700 g)
¾ cup (175 mL) salted peanuts
2 tbsp (30mL) lemon juice
½ tsp (2 mL) salt
red chili flakes, to taste
2 tbsp (30 mL) chopped cilantro
In a bowl, combine coconut milk, soy sauce, curry and coriander seeds. Pour ½ cup (125 mL) of the mixture into a small bowl, and add cornstarch. Cover and refrigerate the remaining coconut milk sauce.
Slice chicken into 2-inch (5-cm) strips, and thread onto skewers. In a shallow dish, marinate chicken skewers in coconut milk mixture for 15 minutes in the refrigerator.
Meanwhile, in a small saucepan, combine reserved coconut milk sauce, peanuts, lemon juice, salt and chili flakes. Cook for 5 to 7 minutes, stirring constantly, or until thickened. Remove from heat and let cool.
Heat grill over medium-high heat; grease lightly with oil. Remove chicken skewers from marinade and discard marinade. Cook chicken skewers, flipping once, for 5 to 6 minutes or until golden brown. Sprinkle cilantro over reserved coconut milk sauce; serve with chicken skewers.
Tip: For a main course, serve the chicken skewers on a bed of jasmine rice or rice noodles.
To view a PDF version of this recipe, click here.