Yield: 4 servings
|1 pounds||Chicken breast; boneless, skinless, cut into thin strips|
|1||Lime; juice from|
|2 tablespoons||Peanut butter|
|¼ cup||Coconut milk|
|¼ cup||Plum wine|
|1 teaspoon||Cumin seeds|
|1 teaspoon||Coriander seeds|
|1 teaspoon||Cayenne powder|
|½ teaspoon||Ground cinnamon|
|½ teaspoon||Ground cloves|
|1 tablespoon||Lemon or lime zest|
|2 tablespoons||Shallots; chopped|
|1 tablespoon||Garlic; chopped|
YELLOW CURRY PASTE
Slice thin (about ¼ inch thick) strips of meat off the breasts.
Yellow Curry Paste Directions: Place the cumin and coriander seeds in a pan without adding any oil. Dry fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Mix the curry paste ingredients together and place in a spice or coffee grinder and grind to a powder. Move curry paste to a bowl.
Make the marinade: Add the the marinade ingredients to the bowl with the curry paste and mix well.
Place meat strips in the bowl and coat all sides with the marinade.
Marinate chciken for at least 2 hours in the refrigerator.
Thread marinated chicken strips on wet bamboo skewers. Make sure that the meat is put on in a single layer--do not compress the meat on skewer.
Grill over hot coals for 2-3 minutes per side. DO NOT overcook.
Serve with peanut sauce.
Per serving: 156 Calories (kcal); 8g Total Fat; (42% calories from fat); 3g Protein; 22g Carbohydrate; 0mg Cholesterol; 575mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1½ Fat; 1 Other Carbohydrates
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