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Chicken Satays

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  • 2 cloves garlic, minced

  • 2 tsp (10mL) vegetable oil

  • 1 can (400 mL) coconut milk (not light or low fat)

  • 4 tsp (20 mL) fish sauce

  • 2 tsp (10 mL) brown sugar

  • 1 tsp (5 mL) red curry paste

  • 4 tsp (20 mL) chopped cilantro

  • 1 tsp (5 mL) salt

  • 1/2 tsp (2mL) pepper

  • 2 lb. (1 kg) boneless, skinless chicken breasts, cubed

  • 24 x bamboo skewers


  • 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.

  • 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.

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