Fiery Chicken Sate
- 1 1/2 tablespoons dark brown sugar
- 1/4 cup panang curry paste (see note)
- 1 cup unsweetened coconut milk
- 2 tablespoons fish sauce (see note)
- 1 teaspoon lime juice
- 1 1/2 tablespoons ground coriander
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 24 1/2-inch wide and 4-inch long strips
- 24 12-inch wooden or bamboo skewers, soaked in hot water for 10 minutes
- In a large nonreactive bowl, whisk together the sugar, curry paste, coconut, fish sauce, lime juice and coriander.
- Add the chicken and toss until well coated.
- Transfer the mixture to a resealable plastic bag and refrigerate for at least 3 hours and up to 12.
- Preheat the broiler or grill.
- Remove the chicken from the marinade and thread each strip onto a skewer.
- Grill or broil the skewers, turning once, until cooked through, about 3 minutes per side.
- 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)