Paste
- 1/4 Cup fresh ginger, shredded
- 1/4 Cup shallots
- 4 garlic cloves
- 1 serrano chili pepper, sliced, stem removed
- 1/3 Cup olive oil
- 12 boneless, skinless chicken thighs cut into strips
- 1/2 tsp kosher salt
- 1/4 tsp cayenne pepper
- 1.25 Cups coconut milk
- 1/2 Cup natural peanut butter
- 2 TB lime juice
- 1 TB fish sauce
- 1/4 tsp fresh ground black pepper
In a
food processor (or old school with a mortar and pestle) blend together the
ginger, shallots, garlic, and chili pepper, adding the oil slowly to create a
paste. Set aside half the paste in a saucepan. Put the other half in a big
plastic bag with the chicken strips, salt, and cayenne pepper. Seal it tight,
mush it around to coat thoroughly, then refrigerate for 1 hour.
Heat the
saucepan with the other half of the paste to med-high on the stove. Cook for
3-4 mins, stirring often. Add the remaining ingredients, whisk until smooth,
and simmer until it reaches a creamy consistency (2-3 mins).
Thread
the chicken strips on to skewers. Grill over direct high heat until fully
cooked, turning once (about 5-7 mins). Serve with the warm sauce
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