Posted by: Terrytx 08-03-99 9:33 AM
Coconut Chicken Spears
8 (6") bamboo skewers
1/2 cup purchased unsweetened coconut milk
2 tablespoons coconut -- toasted
1 teaspoon brown sugar
1 teaspoon green curry paste
1 teaspoon red curry paste
12 chicken breast tenderloins or 12 oz. skinless, boneless breasts cut lengthwise into 1-inch-wide strips
1 tablespoon five-spice powder
1/4 teaspoon salt
1 tablespoon peanut or cooking oil
2 small lemons, halved crosswise
2 coconuts, halved -- optional
2 Key limes or small regular limes, halved -- optional
Kaffir lime leaves -- optional
Star anise -- optional
Soak skewers in water for 30 minutes.
In small bowl stir together coconut milk, coconut, and sugar.
Divide mixture in half.
Stir red curry paste in one half and green curry paste in remaining half of coconut mixtures.
Cover sauces; refrigerate until serving time.
Rinse chicken; pat dry with paper towels.
Combine five-spice powder and salt.
Rub chicken with with seasoning mixture.
Place chicken pieces between two pieces of plastic wrap.
Gently pound with back of a heavy spoon of flat side of meat mallet to about 1/4"-thickness.
Thread strips lengthwise onto bamboo skewers, keeping chicken strips straight (without weaving).
Brush with oil.
Grill skewers on rack of an uncovered grill, directly over medium-hot coals, for 10-12 minutes or until no longer pink.
Grill lemon halves for 1 or 2 minutes or until surface is slightly charred.
Spoon 1/4th of green curry mixture into each coconut half or into condiment dishes, then gently swirl 1/4 th of red curry mixture into green mixture.
Serve with lemon halves.
Garnish with lime halves, lime leaves, and star anise, if desired.
per serving: 107 cal, 7g fat, 23mg chol, 149mg sod, 6g carb, 1 g fiber, 9g
pro
Source: "Better Homes And Gardens-8/99"
Yield: "8 appetizers"