Thai Chicken Skewers
Equipment
- Skewers / Kabob Sticks
Ingredients
Chicken
- 12 chicken tenderloins
- 1/2 cup coconut milk
- 1 tbsp red curry paste
- 1/2 tsp soy sauce
Sauce
- 1 tsp vegetable oil
- 1 tsp red curry paste
- 1 tsp fresh grated garlic
- 1 tsp fresh grated ginger
- 3 tbsp coconut milk
- 1 tbsp peanut butter
- 1 tsp honey
Sesame Noodles
- 1/2 lb spaghetti noodles
- 1 tbsp vegetable oil
- 2 tbsp rice wine vinegar
- 3/4 tsp sesame oil
- 1/2 tsp honey
- 4 tbsp green onion thin sliced
Other
- 1 cup snap peas sliced thin and angled
- 1 tbsp fresh cilantro chopped
Instructions
Chicken
- Combine coconut milk, red curry paste, vegetable oil and soy in a large bowl. Add chicken tenderloins and soak for at least 15 minutes.
- Get your grill fired up. While that's happening, make the sauce.
- Thread chicken onto skewers. Grill until charred and cooked through. Serve over sesame noodles with sauce drizzled on top and garnished with peas and cilantro.
Sauce
- Heat vegetable oil in a small sauce pot over medium heat. Add garlic and red curry paste. Stir quickly. Add remaining ingredients and cook over low heat for 10 minutes.
Sesame Noodles
- Cook noodles according to package directions. Drain and add remaining ingredients.