1/2 cup (125 mL) Thai Kitchen® Coconut Milk
2 tbsp (30 mL) Thai Kitchen® Premium Fish Sauce
2 tbsp (30 mL) Thai Kitchen® Red Curry Paste
2 tsp (10 mL) minced fresh lemongrass
1 lb (500 g)boneless skinless chicken breasts, cut into 3/4-inch (3 cm) strips
1/2 cup (125 mL) Thai Kitchen® Peanut Satay Sauce
MIX coconut milk, fish sauce, curry paste and lemongrass in small bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add marinade; toss to coat well.
REFRIGERATE 1 hour or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Thread chicken strips onto skewers.
BROIL or grill over medium-high heat 3 minutes per side or until chicken is cooked through. Serve with Peanut Satay Sauce for dipping.
THAI Kitchen Tip: Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with chicken. This prevents them from burning when on the grill.
NUTRITION Information Per Serving: 126 Calories, Fat 6g, Protein 14g, Carbohydrates 4g, Cholesterol 37mg, Sodium 362mg, Fiber 0g