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CHICKEN SKEWERS WITH SPICY GREEN CURRY CREAM
2 pounds boneless, skinless chicken breasts
Salt and pepper to taste
24 six-inch bamboo skewers
The Marinade:
1/4 cup tamarind liquid soup base
4 scallions, trimmed and roughly chopped
6 garlic cloves, peeled
3-inch piece of young ginger, roughly chopped
2 tablespoons sambal chile 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
Green Curry Cream:
1/2 cup sour cream
1 teaspoon Thai green curry paste
Juice of 1/2 lime
Pinch of salt
Combine the tamarind soup base, scallions, garlic, ginger, sambal, rice vinegar, lime juice, honey, water, oil and soy sauce in a food processor and process until well blended. Remove fat from the chicken breasts and cut into 24 roughly equal strips. Add the marinade to the chicken, tossing the pieces to coat well. Marinate at least one hour, preferably overnight (refrigerated) , turning at least once, in a non-reactive dish or a heavy-duty food storage bag.
Soak the skewers in water for at least 1 hour before cooking the chicken or make it easy on yourself and use metal ones. When ready to cook, thread the chicken strips on the skewers, season with salt and pepper, and grill until just done. This takes 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. Makes about 24 bamboo skewers or enough for 6-8 people as an appetizer. |
