This recipe is courtesy of Chef Lynn Grossutti of Green Planet Foods and was featured in our Everyday Thai Cooking Class.
Makes 20-24 pieces
Needed for this Recipe:
4 skinless boneless chicken breast halves.
¼ tsp ground turmeric
¼ tsp ground coriander
1 tsp coarse salt
1 tsp Cayenne Chile Infused Oil
1 can (14 oz – 400 ml) light unsweetened coconut milk
Cut each piece of chicken lengthwise into ½ inch wide strips (about 5 strips/ breast half)
Place strips between two sheets of plastic wrap and pound meat lightly to achieve an even thickness, about ¼ inch.
In a 9×13 baking dish, combine salt, turmeric, coriander and Cayenne Chile oil. Whisk in the coconut milk. Place chicken in dish and turn to coat. Cover dish with plastic wrap and refrigerate 2 hours or overnight.
Soak wooden skewers in water for 30 minutes. Heat grill pan over medium high heat.
Remove marinated meat from refrigerator and thread onto skewers, letting excess marinade drip off. Coat grill pan with oil. Heat grill pan over medium high heat. Working in batches, grill meat 1 to 3 minutes per side until cooked through.
Spicy Peanut Dipping Sauce
¼ cup soy sauce
1 tbsp Cayenne Chile Infused Olive oil (or to taste)
¼ cup Thai Lemongrass White Balsamic vinegar
2 tbsp Toasted Sesame Oil
6 tbsp water
1 tbsp maple syrup
1 tbsp fresh chopped ginger
½ cup chunky peanut butter
Puree until smooth. Serve immediately or chill. Allow to warm to room temp before serving.