Yields 1 small plate
Ingredients
5 strips of white-meat chicken (half a breast)
5 9″ bamboo skewers
3 tbsp. Lemongrass-peanut sauce
Vegetables (your choice), julienned, for garnish
Crushed, roasted peanuts
Lemongrass-Peanut Sauce
½ cup peanut butter
1 cup coconut milk
2 tbsp. red curry paste
1 stick lemongrass
½ cup Thai fish sauce
Sugar, to taste
Directions
Soak skewers in water for at least half an hour. Thread chicken onto skewers; grill approximately 2 minutes. Add vegetables and skewers to plate. Add sauce liberally. Garnish with crushed peanuts.