Ingredients
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4 boneless skinless chicken breasts (about 5 oz. each)
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8 skewers (metal or wooden, if wooden, soak first)
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lime wedge, for serving
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jasmine rice, cooked
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2 tablespoons Thai red curry paste
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2 tablespoons ground coriander
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3 tablespoons peanut oil
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2 teaspoons ground cumin
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2 teaspoons superfine sugar
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2 stalks lemongrass, very finely chopped
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Instructions
- Mix the marinade ingredients together in a large bowl. Cut the chicken into 1-inch cubes and add to the marinade. Turn to coat evenly, cover, and refrigerate for 2-3 hours or overnight.
- Thread the marinated chicken onto the skewers and reserve the remaining marinade for basting. Cook the chicken on a prepared, medium-hot grill for about 7 minutes on each side, basting with the reserved marinade while cooking. Serve with lime wedges and jasmine rice.