Thai cravings

My friend and neighbor, Jeanie, recently asked for a good recipe for Panang Curry, which I happily provided her. The only problem was that then I was craving Thai food. I didn’t have all the ingredients needed for the Panang on hand, but I did have what was needed for these easy chicken satay – problem solved!

Thai Chicken Satay

1 pound boneless skinless chicken breast
13.5-ounce can light coconut milk
1/4 cup minced fresh cilantro, divided
1 tablespoon creamy peanut butter
1 1/2 teaspoons Thai curry paste
1 teaspoon freshly grated ginger root
1 garlic clove, peeled and minced
2 teaspoons lime zest
1/2 teaspoon salt
Pam
1 tablespoon chopped unsalted peanuts (optional)

Place each chicken breast between sheets of plastic wrap and using a meat pounder or the bottom of a small heavy skillet, pound thin. Slice on the diagonal into 1-inch thick strips.

In a medium bowl whisk together the coconut milk, half of the cilantro, peanut butter, curry paste, ginger, garlic, zest, and salt until well blended.  Set aside 1/2 cup of the mixture for your dipping sauce.

Transfer the remaining mixture to a zip-lock bag, add the chicken and seal, turn to coat and refrigerate for 2 hours.

Soak as many wooden skewers as you have chicken strips in the water while the chicken marinates.

Preheat broiler. Line a baking sheet with aluminum foil and spray with Pam.

Remove chicken from bag and discard marinade. Thread one piece of chicken onto each skewer and place it on the baking sheet, spray all with Pam.   Place under broiler for 3 minutes, remove and turn over each skewer.  Return to broiler and cook another 3 minutes, or until cooked through.

While chicken broils, bring the dipping sauce to a boil in a small saucepan.  Reduce heat to a simmer and stir occasionally while the sauce reduces slightly about 5 minutes

Place skewers on a serving tray, sprinkle with the peanuts and remaining cilantro, and serve with the dipping sauce in a bowl on the side.

Serves 4