Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Chicken breast, boneless, skinless - cut into thin strips

  2. Marinade

  3. 1 Lime, juice from

  4. 2 tablespoons 30ml Peanut butter

  5. 1/4 cup 59ml Coconut milk

  6. 1/4 cup 59ml Honey

  7. 1/4 cup 59ml Plum wine

  8. Yellow Curry Paste

  9. 1 teaspoon 5ml Cumin seeds

  10. 1 teaspoon 5ml Coriander seeds

  11. 1 teaspoon 5ml Cayenne powder

  12. 1/2 teaspoon 2 1/2ml Ground cinnamon

  13. 1 tablespoon 15ml Turmeric

  14. 1 teaspoon 5ml Salt

  15. 1/2 teaspoon 2 1/2ml Ground cloves

  16. 1 tablespoon 15ml Lemon or lime zest

  17. 2 tablespoons 30ml Shallots, chopped

  18. 1 tablespoon 15ml Garlic, chopped

Instructions Jump to Ingredients ↑

  1. Slice thin (about 1/4 inch thick) strips of meat off the breasts.

  2. Yellow Curry Paste Directions:

  3. Place the cumin and coriander seeds in a pan without adding any oil. Dry fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Mix the curry paste ingredients together and place in a spice or coffee grinder and grind to a powder. Move curry paste to a bowl.

  4. Make the marinade:

  5. Add the the marinade ingredients to the bowl with the curry paste and mix well.

  6. Place meat strips in the bowl and coat all sides with the marinade.

  7. Marinate chciken for at least 2 hours in the refrigerator.

  8. Thread marinated chicken strips on wet bamboo skewers. Make sure that the meat is put on in a single layer--do not compress the meat on skewer.

  9. Grill over hot coals for 2-3 minutes per side. DO NOT overcook.

  10. Serve with peanut sauce.


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