brunosdream

I love the combination of curry and coconut milk. I also love this time of year because outdoor grilling is back in season and grilling imparts such a great flavor to whatever is cooking! A friend recently had a late afternoon pot luck party. I wanted to make something simple, unusual, flavorful, could be served hot or at room temperature, and was grilled. Satay popped into my mind. They cover all  of the above criteria, plus they’re fun to eat!! Here’s the recipe:

Ingredients:

1 tablespoon lemon grass (minced)

1 can coconut milk (14 ounces)

1 tablespoon garlic (minced)

1 tablespoon fresh ginger (minced)

1 teaspoon lime zest   (grated w/ microplane)

juice from 1 lime

1 teaspoon green curry paste

salt and pepper to taste

2  1/2 pounds boneless/skinless chicken breasts

24 bamboo skewers (10 inch size)

charcoal for grill

Procedure:

1) Soak skewers for 1 hour

2) For marinade, place first 8 ingredients in a 13″ x 8″ pyrex dish, heat on stove briefly to meld flavors and dissolve curry paste, then let cool

3) Slice chicken lengthwise into 1/4 inch wide pieces

4) Thread chicken onto skewers and place in marinade, cover and refrigerate for 2 hours

6) Remove chicken skewers from marinade and reserve marinade for sauce

7) Prepare grill

8) On stove, heat marinade  over medium heat for 5 minutes

9) Grill chicken skewers for approx. 2 minutes on each side

10) EAT (my favorite part)

** yields 24 skewers and approx. 1 cup of sauce

This dish is quick and easy to prepare once all the prep work is done. I hope you enjoy it as much as we did! 

A votre sante’….

Bruno