Chicken Penang Kebabs W Coconut Cream
- 1 kg chicken, cubed
- 1 tablespoon panang curry paste
- 220 g coconut cream
- 3 tablespoons olive oil
- Marinade the cubed (2cm) chicken in the olive oil for an hour.
- I put the wooden skewers in the basting tray with the chicken and oil on top!
- It certainly helps the skewers to get prepared for the bbq so they don't burn!
- I then soak them in water before threading the diced chicken onto them.
- Mix together the penang and coconut into a paste and add the cubed chicken and oil mixute, stir thoroughly and let marinade for at least an hour.
- Thread the diced marinated chicken pieced (about 4 pieces per skewer).
- BBQ on medium heat for 5 minutes on each side, or until cooked through -- ENJOY!
chicken, panang curry, coconut cream, olive oil
Taken from www.food.com/recipe/chicken-penang-kebabs-w-coconut-cream-303052 (may not work)