Brochetas de pollo con marinada de curry tailandés

Ingredientes

• 3 chicken breasts
• 2 tbsp red curry paste
• 0.7 oz cilantro
• 2 cloves garlic
• 0.5 oz ginger
• 2 Limetten
• 13.5 fl oz coconut milk
• 2 tbsp fish sauce
• 2 tbsp raw sugar
• Thai chili (optional)

Preparación

1. 1

   Cut the chicken breast into strips. Pluck cilantro leaves and set aside for garnish, roughly chop the cilantro stems. Peel the garlic and ginger. Juice the lime. Add the curry paste, coconut milk, garlic, ginger, cilantro stems, brown sugar, fish sauce, and lime juice to a blender and blend until smooth. Set aside one-third of the marinade for serving later. Transfer the remaining marinade to a large bowl, add the chicken, and toss until evenly coated. Cover and marinate in the refrigerator for approx. 1 hr.

2. 2

   Thread the marinated chicken onto skewers. Grill on a hot barbecue or grill pan for approx. 5 min., turning occasionally, until nicely charred and cooked through. After flipping, brush with some of the reserved marinade, if desired. Serve with the remaining reserved marinade, lime wedges, the cilantro leaves and optional some Thai chili.