CILANTRO COCONUT CHICKEN SKEWERS

Ingredients

• ​1/2 bunch cilantro (leaves and stems)
• 1 cup well-stirred canned coconut milk
• 1 1/2 tbsp finely chopped lemon grass stalk
• 1 tbsp finely chopped fresh ginger
• 1 tbsp peanut oil or canola oil
• 1 1/2 tsp soy sauce
• 1/2 tsp grated lime peel
• 1/2 Thai red or green chile pepper, seeded and finely chopped
• 2 lb (1 kg) boneless skinless chicken breasts, cut into thin strips
• Bamboo skewers
• Coconut Peanut Sauce*

Directions

1. To prepare marinade, cut off and discard bottom 1 inch from cilantro stems.
2. Place cilantro in a blender. Add coconut milk, lemon grass, ginger, oil, soy sauce, lime peel and chile pepper; purée until smooth.
3. Pour marinade into a large heavy zip-lock plastic bag.
4. Add chicken and squeeze bag to coat chicken with marinade. Seal bag and place on a plate. Refrigerate, turning bag occasionally, for at least 2 hours or up to 24 hours.
5. Soak skewers in hot water for 30 minutes.
6. Preheat natural gas barbecue on medium heat. Meanwhile, remove chicken from marinade; discard marinade.
7. Thread chicken onto soaked skewers.
8. Grill chicken skewers over medium heat on natural gas barbecue until chicken is cooked through, about 7 - 8 minutes per side.
9. Serve with Coconut Peanut Sauce.

Ingredients

• ​2/3 cup well-stirred canned coconut milk
• 3 tbsp soy sauce
• 1 tbsp tamarind paste or fresh lime juice
• 1/2 tsp packed golden brown sugar
• 1 1/2 tbsp chopped lemon grass stalk or 1 tsp lemon grass paste
• 1 tbsp chopped shallot
• 2 tsp chopped fresh ginger
• 1/4 Thai red or green chile pepper, seeded and chopped
• 2 tsp peanut oil or canola oil
• 1/2 cup unsalted blanched peanuts, toasted

Yield: Makes about 1 cup.

Directions

1. Combine coconut milk, soy sauce, tamarind paste and brown sugar; set aside.
2. Place lemon grass, shallot, ginger and chile pepper in a mini food processor; process, using an on/off motion until finely chopped. Process for 30 seconds.
3. Heat oil in a small saucepan over medium heat. Add lemon grass mixture and sauté for 1 minute.
4. Add coconut milk mixture and stir to combine. Bring to a boil. Remove from heat and cool for 20 minutes.
5. Pour mixture through a fine sieve into a bowl; discard solids.
6. Pour strained mixture into mini food processor. Add peanuts and process until almost smooth.
7. Transfer sauce to a bowl. Cover and refrigerate for at least 2 hours or up to 3 days.
8. Serve with chicken skewers.