Grilled Chicken Skewers With Spicy Green Curry Cream Recipes

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GRILLED CURRY CHICKEN SKEWERS



Grilled Curry Chicken Skewers image

Another recipe "stolen" from the Cambodian grandmother of a former student of mine. These are very similar to a dish served at a local Cambodian restaurant. At the restaurant you can also get it as an entree with rice. Prep time doesn't include marinating.

Provided by DeeCooks

Categories     Curries

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb chicken tenders or 1 lb chicken breast, cut into long strips
3 garlic cloves, minced
12 stalks green onions, minced (depending on size...I've found the huge ones we get here in CA it's sometimes six.)
2 tablespoons fresh lemongrass, minced (I've found a great pureed lemongrass in a tube product(also other herbs, but I keep them in the free)
2 tablespoons curry powder
1 tablespoon honey or 1 tablespoon light brown sugar
1 tablespoon soy sauce
2 teaspoons fish sauce
2 teaspoons fresh lime juice
1 teaspoon paprika
1/4 teaspoon black pepper
1/4 cup water
2 tablespoons vegetable oil

Steps:

  • In a large bowl or ziplock bag, put chicken meat, garlic, onion, lemon grass, curry powder, sugar, soy sauce, fish sauce, lime juice, paprika, black pepper and water, mix well, add vegetable oil, mix well.
  • Refrigerate overnight (or at least 4 hours.).
  • When ready to cook, skewer chicken meat with soaked wooden skewers and cook on grill with low heat till both sides are golden brown. (About ten minutes--too long and the chicken will be sawdust dry.).
  • Serve hot as appetizer with mango salsa.

Nutrition Facts : Calories 237.5, Fat 8.8, SaturatedFat 1.4, Cholesterol 65.8, Sodium 566.7, Carbohydrate 11.8, Fiber 2.5, Sugar 5.8, Protein 28.4

GRILLED CHICKEN SKEWERS WITH SPICY GREEN CURRY CREAM



Grilled Chicken Skewers with Spicy Green Curry Cream image

Make and share this Grilled Chicken Skewers with Spicy Green Curry Cream recipe from Food.com.

Provided by E.A.4957

Categories     Chicken

Time 8h5m

Yield 24 skewers

Number Of Ingredients 18

2 lbs boneless skinless chicken breasts
salt and pepper
24 six-inch bamboo skewers
1/4 cup tamarind juice
4 scallions, trimmed and roughly chopped
6 cloves garlic, peeled
3 inches of young ginger, roughly chopped
2 tablespoons sambal chili paste
1/4 cup seasoned rice vinegar
2 tablespoons fresh lime juice
1 tablespoon honey
1/4 cup cold water
1/2 cup vegetable oil
2 tablespoons soy sauce
1/2 cup sour cream
1 teaspoon thai green curry paste
1/2 lime, juice of
1 pinch salt

Steps:

  • Remove any fat from the chicken.
  • Cut the breasts into 24 roughly equal strips.
  • Place the strips in a non-reactive dish or a heavy-duty food storage bag.
  • Combine the tamarind liquid, scallions, garlic, ginger, sambal, rice vinegar, lime juice, honey, water, oil and soy sauce in a food processor and process until well blended.
  • Add the marinade to the chicken, turning the pieces to coat well.
  • Soak the chicken in the marinade for at least 1 hour, preferably overnight (refrigerated), turning at least once.
  • Soak the skewers in water for at least 1 hour before cooking the chicken.
  • When ready to cook, thread the chicken strips on the skewers, season with salt and pepper, and grill until just done.
  • This should take only about 2 minutes on each side.
  • To prepare the curry cream: Mix together all ingredients.
  • May be made an hour or two ahead of time and refrigerated.

Nutrition Facts : Calories 98, Fat 6, SaturatedFat 1.3, Cholesterol 24.1, Sodium 118, Carbohydrate 1.6, Fiber 0.1, Sugar 0.8, Protein 9.2

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