Thai-style Chicken Skewers
ready in 2 h. 20 min.
- 4 Chicken fillet (diced)
- 2 cloves garlic cloves (crushed)
- 1 small, red chili pepper (finely chopped)
- 1 shallot (finely chopped)
- ¼ tsp ground Cumin
- ¼ tsp cilantro
- 2 Tbsps light soy sauce
- 4 Tbsps Coconut milk
- 2 Tbsps Oil
Mix the chicken with the remaining ingredients and marinate the meat for at least 2 hours.
Heat the grill. Remove the chicken from the marinade, drain and thread onto 8-12 wooden skewers. Grill for about 10 minutes, brushing with the marinade from time to time.
For the sauce: toast the peanuts in a dry frying pan, then leave to cool and crush finely in a mortar.
Put the coconut milk, peanut butter and curry powder into a pan and bring to a boil.
Stir in the crushed peanuts, lemon juice and zest and add sugar to taste. Stir in the cream to produce a creamy sauce.
Serve the chicken skewers drizzled with peanut sauce.