Yes, we are still enjoying Thai flavours over here in France!
To use up the rest of our coconut milk and red curry sauce I had fun creating this dish for our blind wine tasting party the other week.
I find when you go to parties there are always plenty of crackers, cheese and small bites, but often a lack of a satisfying protein dish. From years of catering I have found that any type of meat is generally a hit!
If you’re vegetarian I’m sure this dish would work with tempeh or tofu with a different cooking process (best to get your tofu as cripsy as possible before skewering).
These chicken skewers were a great success and helped us stay stable while tasting various wines. Why not give them a try for your next party?
- 6 chicken breasts
- can of coconut milk
- red curry paste
- wheat free tamari
- Peanut dipping sauce:
- 2 cups of peanut butter
- 1 tbsp ketchup
- 1 tbsp wheat free tamari
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp ground ginger
- Cut chicken into small bite size pieces.
- Marinate chicken in coconut milk, sriracha, red curry paste and wheat free tamari mixture for at least an hour.
- Preheat oven to broil at 350F.
- Skewer chicken onto pre-soaked smalls skewers and roast for 30-45 minutes.
- Mix peanut sauce.
- Serve topped with coriander leaves and fresh mint.