Tamarind paste and lemongrass add a tangy twist to these chicken skewers.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
310 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Step 2
Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour.
Step 3
In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm.
Step 4
Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.
Ingredients
1 tablespoon brown sugar
2 tablespoons vegetable oil
2 tablespoons chopped peanuts
1 (14 ounce) can coconut milk
1 teaspoon tomato paste
2 tablespoons soy sauce
1 teaspoon ground cumin
2 cloves garlic, crushed
1 tablespoon lime juice
½ teaspoon chili powder
1 teaspoon ground coriander
1 tablespoon fish sauce
1 stalk lemon grass, chopped
2 teaspoons tamarind paste
1 teaspoon muscovado sugar
2 pounds skinless, boneless chicken breast, cut into strips
