Fiery Chicken Sate

Name: Fiery Chicken Sate
Total time: 3 h 25 min
Yield: 4 servings
Cuisine: thai
Ingredients: 1 1/2 tablespoons dark brown sugar; 1/4 cup panang curry paste; 1 cup unsweetened coconut milk; 2 tablespoons fish sauce; 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

By Molly O'Neill

Total Time: 25 minutes, plus at least 3 hours' refrigeration
Rating: 4(28)
Comments: Read comments

Featured in: Food; The Stick Shift

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Ingredients

Yield:4 servings

1½tablespoons dark brown sugar
¼cup panang curry paste
1cup unsweetened coconut milk
2tablespoons fish sauce
1teaspoon lime juice
1½tablespoons ground coriander
1½pounds boneless, skinless chicken breasts, cut into 24½-inch wide and 4-inch long strips
2412-inch wooden or bamboo skewers, soaked in hot water for 10 minutes

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
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.