Yields
24 servings
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ingredients
2
clove garlic, minced
2
tsp (10mL) vegetable oil
1
can (400 mL) coconut milk (not light or low fat)
4
tsp (20 mL) fish sauce
tsp (10 mL) brown sugar
1
tsp (5 mL) red curry paste
tsp (20 mL) chopped cilantro
1
tsp (5 mL) salt
½
tsp (2mL) pepper
2
lb(s) (1 kg) boneless, skinless chicken breasts, cubed
24
bamboo skewers
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directions
Step 1
In a baking dish, soak bamboo skewers in water, for at least one hour. Reserve.
Heat oil in small skillet over medium heat, until fragrant and lightly browned, about 1 minute. Cool.
Step 2
In a large bowl, combine coconut milk, fish sauce, brown sugar, curry paste, cilantro, salt, and cooled garlic and any remaining oil. Add chicken and toss to coat. Refrigerate up to 4 hours. Thread chicken onto soaked skewers. Lightly grease grill or grill pan. Cook, turning once, for 5-7 minutes or until no longer pink inside and cooked through.