1 stalk Thai Kitchen® Lemongrass or 2 teaspoons minced fresh lemongrass
1/2 cup Thai Kitchen® Coconut Milk
2 tablespoons Thai Kitchen® Premium Fish Sauce
2 tablespoons Thai Kitchen® Red Curry Paste
1 pound boneless skinless chicken breasts, cut into 3/4-inch strips
1/2 cup Thai Kitchen® Peanut Satay Sauce
SOAK dried lemongrass in warm water 10 minutes to moisten. Finely chop lemongrass. 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