| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Seafood, Meats |
Niger |
Tamwt01 |
4 |
servings |
INGREDIENTS
|
|
=== MARINADE === |
| 1/2 |
c |
Coconut milk |
| 1 |
tb |
Fish sauce |
| 2 |
ts |
Red curry paste |
| 1 |
ts |
Palm sugar or brown sugar |
| 1 |
tb |
Chopped cilantro |
| 1/2 |
ts |
Ground turmeric |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
lb |
Boneless skinless chicken breasts |
|
|
Bamboo skewers; soaked in cold |
|
|
Water |
|
|
=== PEANUT SAUCE === |
| 1 |
c |
Coconut milk |
| 3 |
tb |
Red curry paste |
| 1/2 |
c |
Chunky peanut butter |
| 1/2 |
c |
Chicken stock |
| 1/4 |
c |
Palm sugar or brown sugar |
| 2 |
tb |
Tamarind liquid; or fresh lime juice |
| 1 |
ts |
Salt |
|
|
=== CUCUMBER RELISH === |
| 1 |
lg |
Japanese cucumber; peeled, halved, |
|
|
And thinly sliced |
| 2 |
|
Shallots; thinly sliced |
| 1 |
sm |
Thai chili or serrano chili; thinly sliced |
| 1/3 |
c |
White vinegar |
| 2 |
ts |
Palm sugar or brown sugar |
| 1 |
ts |
Salt |
|
|
Cilantro leaves; for garnish |
INSTRUCTIONS
In a bowl, combine all the marinade ingredients except the chicken.
Slice the chicken into long, thin strips, about 3 inches long by 1
inch wide, and add to marinade. Turn chicken to coat, cover and
refrigerate for up to 4 hours. Meanwhile, prepare the sauce: Bring
the coconut milk to a simmer in a small saucepan. Whisk in curry
paste until dissolved, about 1 to 2 minutes. Whisk in peanut butter,
stock and sugar, reduce heat and cook until smooth, stirring
constantly, about 5 minutes. Remove from heat and add tamarind juice
and salt. Set aside to cool to room temperature. Prepare relish:
Place cucumber, shallot, and chili slices in a small bowl. Heat the
vinegar, sugar and salt in a small saucepan, stirring, until mixture
reaches a boil and sugar is dissolved, about 3 minutes. Remove from
the heat, cool to room temperature, and then pour over cucumber
mixture. Garnish with cilantro leaves and set aside. Prepare grill
and thread marinated chicken onto soaked bamboo skewers. Place on
grill and cook 5 to 7 minutes, or until cooked through, turning once.
Serve with peanut sauce and cucumber relish. This recipe yields 4 to
6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary
Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B02 broadcast
08-05-1998) 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
09-24-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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