| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats |
Thai |
Mike01 |
4 |
servings |
INGREDIENTS
| 4 |
|
Garlic cloves |
| 12 |
|
Fresh cilantro stems; leaves attached, well washed |
| 5 |
tb |
Honey |
| 4 |
tb |
Thai red curry paste |
| 1 |
c |
Coconut milk |
| 4 |
tb |
Soy sauce |
| 1/2 |
c |
Water |
| 1 |
lb |
Chicken breast; cut 1/4"-thick |
|
|
Strips |
| 3 |
tb |
Peanut oil |
| 1/2 |
c |
Roasted peanuts; finely chopped |
|
|
Salt to taste |
|
|
Wooden skewers soaked in hot water |
INSTRUCTIONS
Combine the garlic, cilantro, honey, red curry, coconut milk, soy
sauce and water in a sauce pan set over medium heat, bring to a boil
and reduce to a simmer. Cook for 5 minutes, remove from the heat and
cool completely. Divide the sauce in two, put half in a dish large
enough to hold the chicken and set the second half aside to be used
later as the dipping sauce. The chicken should be sliced lengthwise
into strips, threaded on the presoaked skewers and placed into the
first dish of sauce. Refrigerate and marinate the chicken overnight.
When ready to cook, heat a 12-inch cast-iron skillet over medium heat
and add the peanut oil. Before the oil begins to smoke, pan fry the
skewered chicken in batches. While the chicken is cooking put the
reserved sauce into a small sauce pan and return quickly to the boil,
reduce to a simmer and add the chopped peanuts. Let cook for 5
minutes and then remove from the heat. Serve warm. When the skewers
are completely cooked serve with peanut sauce in a small dipping
bowl. This recipe yields 4 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1A39 broadcast 04-26-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-01-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
A Message from our Provider:
“If you’re too open minded, your brains will fall out”