When it comes to ordering in, Thai is top of my list. But some Thai dishes – like this one – are so simple to whip up, you don't have to pick up the phone. It's all about stocking the pantry with key ingredients like coconut milk, fish sauce and curry paste.
Makes 20-24 satays
1 can (14 oz/398mL) light coconut milk
Zest and juice of 1 lime
4 tsp (20 mL) fish sauce
2 tbsp (30 mL) crushed peanuts (optional)
2 tsp (10 mL) brown sugar
1 tsp (5 mL) red curry paste
4 tsp (20 mL) chopped cilantro or basil
1 green onion, thinly sliced
2 cloves garlic, minced
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
2 lb (1 kg) boneless skinless chicken breasts, cut into large strips
Soak 24 bamboo skewers in water for at least 1 hour.
In a large bowl, combine coconut milk, lime zest and juice, fish sauce, peanuts (if using), brown sugar, curry paste, cilantro, green onion, garlic, salt and pepper. Add chicken and toss to coat. Refrigerate up to 4 hours.
Preheat grill to medium-high.
Thread chicken strips onto soaked skewers, pushing tightly together.
Lightly grease grill (or heat a grill pan over medium-high heat). Grill skewers, turning once, 5 to 7 minutes per side or until chicken is no longer pink inside.
Serve with peanut sauce, a few squirts of lime, steamed jasmine rice and store-bought shrimp chips.