Coconut Curry Chicken Skewers
Posted: Mon Oct 20, 2008 2:25 pm
Coconut Curry Chicken Skewers
The blend of curry, coconut and sweet chili is so delightful. These work great as a Thai inspired appetizer or a great compliment to a simple green salad.
Ingredients:
1.5 lbs of boneless, skinless chicken breasts
15- 18 (4.5 inch or similar size) wooden skewers
2 cans of coconut milk
2 heaping Tbsp. yellow curry paste or yellow curry powder
2 Tbsp. kosher salt
2 Tbsp. granulated sugar
3 cups of coconut flakes
1 bottle of store-bought sweet chili sauce
Preparation:
Cut chicken breasts into small squares and put 3 pieces of chicken onto each skewer. Using a whisk, mix the coconut milk, curry, sugar and salt until blended together. In rectangular shallow Pyrex pan place the skewers and try to keep them all covered with the liquid. Ideally let marinate for 2- 24 hours for maximum flavor.
Place coconut in a shallow pan or bowl. Remove skewers from marinade and carefully roll each skewer in shredded coconut and make sure to cover completely. Set on clean plate.
Preheat oven to 350 degrees and place skewers on cookie sheet or sheet pan and bake for about 15 minutes turning half way through so that the coconut will toast on all sides. Be sure that chicken is completely cooked through. If not cooked all the way through but coconut is browned, place foil over pan and bake for 5 additional minutes covered. Serve with sweet chili sauce for dipping. Serves 4- 6 guests.
The blend of curry, coconut and sweet chili is so delightful. These work great as a Thai inspired appetizer or a great compliment to a simple green salad.
Ingredients:
1.5 lbs of boneless, skinless chicken breasts
15- 18 (4.5 inch or similar size) wooden skewers
2 cans of coconut milk
2 heaping Tbsp. yellow curry paste or yellow curry powder
2 Tbsp. kosher salt
2 Tbsp. granulated sugar
3 cups of coconut flakes
1 bottle of store-bought sweet chili sauce
Preparation:
Cut chicken breasts into small squares and put 3 pieces of chicken onto each skewer. Using a whisk, mix the coconut milk, curry, sugar and salt until blended together. In rectangular shallow Pyrex pan place the skewers and try to keep them all covered with the liquid. Ideally let marinate for 2- 24 hours for maximum flavor.
Place coconut in a shallow pan or bowl. Remove skewers from marinade and carefully roll each skewer in shredded coconut and make sure to cover completely. Set on clean plate.
Preheat oven to 350 degrees and place skewers on cookie sheet or sheet pan and bake for about 15 minutes turning half way through so that the coconut will toast on all sides. Be sure that chicken is completely cooked through. If not cooked all the way through but coconut is browned, place foil over pan and bake for 5 additional minutes covered. Serve with sweet chili sauce for dipping. Serves 4- 6 guests.