Fiery Chicken Sate

  1. In a large nonreactive bowl, whisk together the sugar, curry paste, coconut, fish sauce, lime juice and coriander.
  2. Add the chicken and toss until well coated.
  3. Transfer the mixture to a resealable plastic bag and refrigerate for at least 3 hours and up to 12.
  4. Preheat the broiler or grill.
  5. Remove the chicken from the marinade and thread each strip onto a skewer.
  6. Grill or broil the skewers, turning once, until cooked through, about 3 minutes per side.
  7. Serve immediately.

brown sugar, panang curry, unsweetened coconut milk, fish sauce, lime juice, ground coriander, chicken breasts, wooden

Taken from cooking.nytimes.com/recipes/9549 (may not work)

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