1 pound chicken breast -- boneless,
-- skinless, cut into t
***MARINADE***
1 lime -- juice from
2 tablespoon peanut butter
1/4 cup coconut milk
1/4 cup honey
1/4 cup plum wine
***YELLOW CURRY PASTE***
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon cayenne powder
1/2 teaspoon ground cinnamon
1 tablespoon turmeric
1 teaspoon salt
1/2 teaspoon ground cloves
1 tablespoon lemon or lime zest
2 tablespoon shallots -- chopped
1 tablespoon garlic -- chopped
Instructions:
Slice thin (about 1/4 inch thick) strips of meat off the breasts.
Yellow Curry Paste Directions: Place the cumin and coriander seeds
in a pan without adding any oil. Dry fry them, stirring, over medium
heat for 1 to 2 minutes until they are slightly browned, and give
off a roasted aroma. Place the toasted seeds in a spice or coffee
grinder and grind to a powder. Place all the curry paste ingredients
together in a mini-food processor whip into a paste. Move curry paste
to a bowl. Make the marinade: Add the marinade ingredients to the
bowl with the curry paste and mix well. Place meat strips in the bowl
and coat all sides with the marinade. Marinate chicken for at least
2 hours in the refrigerator. Thread marinated chicken strips on wet
bamboo skewers. Make sure that the meat is put on in a single layer--do
not compress the meat on skewer. Grill over hot coals for 2-3 minutes
per side. DO NOT overcook. Serve with peanut sauce. Posted to the
BBQ List in Nov. 1998 by Bill Wight
