PEANUT-CRUSTED CHICKEN SKEWERS WITH THAI CHILE DIPPING SAUCE
A generous coating of peanuts and a spicy-sweet dipping sauce turn these simple chicken kebabs into a delicious, showy appetizer.
1 cup coconut milk
2 tablespoons red curry paste
2 tablespoons packed dark brown sugar
2 tablespoons Asian fish sauce
1 1/2 lb. boneless skinless chicken breast halves, cut lengthwise into thin strips
1 1/2 cups finely chopped salted roasted peanuts
1/2 cup Rice vinegar
1/3 cup water
2 teaspoons sugar
1 tablespoon Asian fish sauce
1/2 to 1 teaspoon crushed red pepper
2 tablespoons chopped cilantro
- Soak 26 (10-inch) wooden or bamboo skewers in water at least 20 minutes.
- Meanwhile, combine coconut milk, curry paste, brown sugar and 2 tablespoons fish sauce in large bowl or resealable plastic bag until sugar is dissolved. Add chicken; refrigerate 3 to 8 hours turning occasionally.
- Combine vinegar, water and sugar in small bowl until sugar dissolves. Stir in 1 tablespoon fish sauce and crushed red pepper. (Sauce can be made 2 hours ahead. Cover and store at room temperature.) Stir in cilantro just before serving.
- Heat broiler. Place peanuts in shallow dish. Remove chicken from marinade; discard marinade. Thread chicken onto skewers, working skewers in and out of meat. Dip both sides in peanuts; press lightly to adhere. (Skewers can be made to this point 1 month ahead and frozen. Broil directly from freezer, adding 2 to 4 minutes to cooking time.)
- Arrange skewers in single layer in large baking pan. (Use 2 pans or cook in batches to avoid overcrowding.) Broil 6 minutes or until no longer pink in center, turning once. Serve with dipping sauce.
PER APPETIZER: 95 calories, 6 g total fat (1.5 g saturated fat), 8.5 g protein, 2 g carbohydrate, 15 mg cholesterol, 130 mg sodium, 1 g fiber
This recipe was featured in the January 2011 print issue feature "Gather," recipes by Meredith Deeds, Marie Simmons and Jill Van Cleave.