Thai-Style Curried Chicken Skewers
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INGREDIENTS 12 skewers 2 pounds boneless, skinless chicken breasts 2 tablespoons oil FOR CURRY PASTE 1/2 onion, chopped 3 cloves garlic, crushed 2 tablespoons chopped fresh lemongrass 1 tablespoon chopped fresh coriander roots 1 teaspoon chopped fresh chili pepper 1 teaspoon grated fresh ginger 1 teaspoon grated lime zest 1 tablespoon Thai fish sauce 1 tablespoon paprika 1/2 teaspoon cumin seed 2 cups unsweetened coconut milk 1 tablespoon chopped fresh cilantro If using bamboo skewerrrrs, soak them in water for several hours before using to prevent burning. Cut the chicken into long, thin strips and thread onto the skewers. TO MAKE CURRY PASTE - Blend or process all ingredients until smooth. Heat the oil in a large shallow pan; add the skewers of chicken in batches, and cook on both sides until lightly browned and tender, about 8 minutes; remove from pan. Reheat pan; add the curry paste mixture and cook, stirring, until fragrant, about 2 minutes. Add the coconut milk and cilantro and stir until heated through. Serve the skewers and sauce with jasmine rice, if desired. Makes 4 servings