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Categories:
milk soy sauce curry powder ground coriander seeds cornstarch chicken peanuts lime juice pepper bamboo skewers fresh coriander sprigs
Viewed: 36 - Published at: a year agoIngredients
- 1 1/2 cups well-stirred canned unsweetened coconut milk
- 1 tablespoon soy sauce
- 1 1/2 teaspoon curry powder
- 3/4 teaspoon ground coriander seeds
- 2 teaspoons cornstarch
- 1 whole skinless boneless chicken breast (about 3/4 pound)
- 3/4 cup salted dry-roasted peanuts, ground fine in a food processor
- 1 teaspoon fresh lime juice
- 1/8 teaspoon dried hot red pepper flakes, or to taste
- ten 8-inch bamboo skewers, soaked in water 30 minutes
- 1 teaspoon minced fresh coriander sprigs
Method
- In a small bowl stir together coconut milk, soy sauce, curry powder, and ground coriander until combined well.
- Transfer 1/2 cup coconut mixture to a medium bowl and stir in cornstarch, reserving remaining coconut mixture, covered and chilled.
- Cut chicken lengthwise into ten 1/2-inch-thick strips and add to cornstarch mixture, stirring to coat.
- Marinate chicken, covered and chilled, at least 1 hour and up to 24.
- Prepare grill.
- In a small saucepan stir together reserved coconut mixture, peanuts, lime juice, and red pepper flakes and simmer, stirring occasionally, 10 minutes, or until thickened.
- Transfer dipping sauce to a small bowl and cool.
- Thread 1 piece chicken onto each skewer and grill on a oiled rack set 5 to 6 inches over glowing coals until cooked through, about 3 minutes on each side.
- Sprinkle dipping sauce with fresh coriander and serve at room temperature with chicken sates.
