Ingredients

  • 1 ½ tablespoons dark brown sugar
  • ¼ cup panang curry paste (see note)
  • 1 cup unsweetened coconut milk
  • 2 tablespoons fish sauce (see note)
  • 1 teaspoon lime juice
  • 1 ½ tablespoons ground coriander
  • 1 ½ pounds boneless, skinless chicken breasts, cut into 24 1/2-inch wide and 4-inch long strips
  • 24 12-inch wooden or bamboo skewers, soaked in hot water for 10 minutes
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      368 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 53 grams protein; 167 milligrams cholesterol; 826 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. In a large nonreactive bowl, whisk together the sugar, curry paste, coconut, fish sauce, lime juice and coriander. Add the chicken and toss until well coated. Transfer the mixture to a resealable plastic bag and refrigerate for at least 3 hours and up to 12.
  2. Preheat the broiler or grill. Remove the chicken from the marinade and thread each strip onto a skewer. Grill or broil the skewers, turning once, until cooked through, about 3 minutes per side. Serve immediately.

Dining and Cooking