Try this for something different at your Father’s Day picnic.
|1⁄2 c||coconut milk (Thai Kitchen brand, regular or light)|
|2 T||red curry paste (Thai Kitchn brand)|
|2 T||fish sauce (Thai Kitchen brand)|
|1 c||peanut satay sauce (Thai Kitchen brand)|
|8 oz||chicken (thinly sliced - or use pork, beef, or whole shrimp)|
In a blender or food processor, puree the garlic, coconut milk, red curry paste and fish sauce to make a marinade.
Skewer the meat or shrimp and place in a shallow dish. Cover with the marinade and refrigerate 4 hours or overnight.
Barbecue or broil the skewered meat for 3-5 minutes per side, until meat is browned and cooked. Check for doneness and serve while hot. Serve with Thai Kitchen Peanut Satay Sauce on the side. Makes 8 to 10 skewers. Note:
Bamboo skewers are usually pre-soaked in water to prevent their burning off during cooking. This is not necessary here, since the skewers soak in the marinade with the meat.
Tofu Variation: Cut ½ pound firm tofu into four slabs. Arrange on cutting board, cover with clean kitchen towel or paper towels and a plate. Place a weight on the plate and press the tofu about 30 minutes. Slice tofu into strips, but do not skewer. Marinate as above, then grill on rack, 3-5 minutes per side until browned. and serve.