CHICKEN SATAY

Name: CHICKEN SATAY
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 16 skewers
Ingredients: 1 (13 1/2 ounce) can coconut milk; 2 garlic cloves, pressed; 1 stalk lemongrass (bruised and sliced); 1/4 cup red onion, diced; 1 tablespoon fish sauce; 1 teaspoon red curry paste; 1 teaspoon turmeric; 1 tablespoon cilantro, chopped; 2 chicken breasts (cut into 16 strips); 16 bamboo skewers (soaked for a few hours)

Submitted by clubfoody

"This is a great meal to make this summer on the BBQ. It pairs so well with either peanut sauce or sweet soy sauce... VIDEO https://www.youtube.com/watch?v=vWbeHoa9nJY"

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photo by clubfoody

Ready In:: 35mins
Ingredients:: 10
Yields:: 16 skewers

ingredients

1 (13 1/2 ounce) can coconut milk
2 garlic cloves, pressed
1 stalk lemongrass (bruised and sliced)
¹⁄₄ cup red onion, diced
1 tablespoon fish sauce
1 teaspoon red curry paste
1 teaspoon turmeric
1 tablespoon cilantro, chopped
2 chicken breasts (cut into 16 strips)
16 bamboo skewers (soaked for a few hours)

directions

Mix milk, fish sauce, curry paste, turmeric, cilantro, lemongrass, garlic and red onions in a bowl. Place chicken strips and toss until well coated. Transfer to the fridge overnight.
In the morning, soak bamboo skewers in a shallow bowl for 6 to 8 hours.
Thread a chicken strip per skewers going back and forth. Place skewers on a baking sheet lined with foil and transfer them to a 350ºF preheated oven. Cook for 15 minutes then turn on broil and cook for another 5 minutes. Serve immediately with peanut sauce.

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RECIPE SUBMITTED BY

clubfoody

Canada

clubfoody.com is about combining fresh ingredients, herbs and spices. This is a fun destination for foodies who love new recipes complete with videos and kitchen tips.

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