Sunday, November 6, 2011

Thai Ginger Lime Chicken Skewers with Peanut Curry Dipping Sauce

Well for one thing... make a LOT more than you think you'll need!

I was geared up for a little football watching with friends and family, with a variety of "tailgating" food - appetizers of various sorts.  Little did I anticipate all hands coming directly towards these tangy, savory chicken skewers leaving little more than a pile of naked bamboo sticks in their wake.  Consider that a lesson learned!  Ughh!  I HATE running out of something.

Peanut Curry Dipping Sauce
1 ½ cups  light coconut milk
½ cup       low sodium chicken broth
1 Tbsp      *red curry paste
1/3 cup     creamy or chunky peanut butter (I prefer Peter Pan honey roasted)
2 Tbsp      brown sugar
2 Tbsp      fresh lime juice 
Cilantro for garnish 
1 tsp corn starch dissolved in water 

* This dipping sauce is enough for probably 4 pounds of chicken skewers, so great for a crowd, tailgating party, kids party, holiday party, etc.
  • Combine all ingredients except for corn starch slurry in a sauce pan.  Cook over medium to medium-high heat for a while and allow to reduce a little.  For a thicker dipping sauce, add a slurry of corn starch dissolved first in cold water.  Allow the sauce to come to a complete boil for thickener to be activated, then keep warm on low.  
  • Adjust the "brightness" of the sauce with an extra squeeze of lime juice if desired.
  • Serve warm with chicken skewers.  Garnish with fresh cilantro.
Ginger Lime Chicken Skewers
Chicken tenders, trimmed of fat, skin, etc.
remainder of coconut milk from the can (about 1/2 cup)
1/2" - 1" grated fresh ginger
1 - 1 1/2 Tbsp fresh lime juice
Monterrey seasoning
Fresh cilantro, rough chopped 

Method:
  • Soak the bamboo skewers in water for about an hour before you begin so they won't burn on the grill.  You could also use stainless steel skewers.
  • Season chicken with Monterrey seasoning.  Do not add extra salt, as it's already in there.
  • Marinate chicken tenders in coconut milk, lime juice, ginger, and cilantro for about 30 minutes.
  • Thread the chicken onto skewers.
  • Grill the skewers...
  • Serve with the Peanut Curry Dipping Sauce.  I really should have added some lime wedges to this plate.



Method:
  • Soak the bamboo skewers in water for about an hour before you begin so they won't burn on the grill.  You could also use stainless steel skewers.
  • Season chicken with Monterrey seasoning.  Do not add extra salt, as it's already in there.
  • Marinate chicken tenders in coconut milk, lime juice, ginger, and cilantro for about 30 minutes.
  • Thread the chicken onto skewers.
  • Grill the skewers...
  • Serve with the Peanut Curry Dipping Sauce.  I really should have added some lime wedges to this plate.

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