I always keep coconut milk on my pantry shelves; it is used in several delicious Thai, Vietnamese, and Indonesian dishes. Red curry paste, which is available in the Asian section of most larger grocery stores, keeps indefinitely in the refrigerator; it is a good idea to keep a supply of this on hand too.
Indonesian Chicken Skewers
12-18 appetizer servings; 48 skewers
12 chicken cutlets, from the Chicken Cutlet Module
48 6” thin skewers
1/4 cup creamy peanut butter
1 clove garlic, finely chopped
2 tablespoons butter
3 tablespoons soy sauce
1 tablespoon lemon juice
1 teaspoon red curry paste
1 tablespoon sugar
1 14 oz. can coconut milk
Cut each cutlet in half lengthwise, then crosswise, making four pieces from each one. Thread each on a skewer; set aside.
Sauce: Combine the peanut butter, garlic, butter, soy sauce, lemon juice, curry paste, and sugar in a medium saucepan. Slowly bring to a boil. Whisk in the coconut milk and cook over moderately low heat, whisking until the sauce is hot and smooth. The sauce may be refrigerated up to 3 days, if desired.
To serve: Bring the sauce to a boil. Place the skewered chicken in a small casserole or serving dish; pour the boiling sauce over. The hot sauce will heat the chicken and finish cooking it. Alternately, you may place the skewers in a dish and pour the sauce over; cover and reheat in a 350° oven about 20 minutes (I don’t like this method as well because the sauce gets on the skewers and they are messy).
Amount Per Serving
Calories 198 Calories from Fat 387
Percent Total Calories From:
Fat 60% Protein 29% Carb. 12%
Nutrient Amount per
Serving
Total Fat 13 g
Saturated Fat 7 g
Cholesterol 37 mg
Sodium 294 mg
Total Carbohydrate 6 g
Dietary Fiber 1 g
Sugars 0 g
Protein 14 g
Vitamin A 1% Vitamin C 1% Calcium 0% Iron 5%
