serves 4
½ cup canned coconut milk
1 ½ teaspoons ground coriander
1 teaspoon yellow curry powder
1 teaspoon fish sauce
½ teaspoon chili oil
1 pound skinless, boneless chicken breast halves – cut into strips
1 tablespoon chopped fresh cilantro
1 tablespoon chopped unsalted peanuts
12 wooden skewers, soaked in water for 15 minutes
1 cup prepared Thai peanut sauce
Stir coconut milk, ground coriander, curry powder, fish sauce, and chili oil together in a medium bowl. Add chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
Preheat an outdoor grill for high heat. Thread chicken strips onto skewers; discard marinade.
Grill chicken until no longer pink, about 2 to 3 minutes per side, depending on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and chopped peanuts. Serve with peanut sauce for dipping.
Note
To save time, I buy chicken tenderloin strips, which are already boned, skinned, and a nice size.
Nutrition Facts (per serving)
391 Calories
25g Fat
9g Carbs
35g Protein