For the Marinade6 oz Soy sauce, light 4 oz Lime juice, fresh squeezed 4 oz Onion, minced 2-in. piece Gingerroot, peeled and minced 1 tbsp Garlic, minced 1 tbsp Coriander, ground 2 tsp Sugar 1/2 tsp or to taste Cayenne pepper
for the Kebobs 4 lb Chicken breast Stainless steel skewers or, as needed, Bamboo skewers, soaked in water
For the Peanut Curry Sauce 2- 13 1/2 oz cans Coconut milk 8 oz Peanut butter 4 oz Red curry paste 4 oz Sugar 4 oz Tamarind juice Salt to taste
Combine ingredients (except Chicken and skewers) and stir until the sugar is completely dissolved. Cut chicken into strips and place into marinade, cover and refrigerate overnight. Weave chicken onto skewers and grill as needed over coals or under a broiler flame. Baste with the marinade once or twice during the cooking process. For the Peanut Curry sauce, combine the ingredients and blend thoroughly. Serve Kebobs with a small amount of Peanut Curry Sauce.
Sean Fry, Banquet Chef for Bailey Ranch Golf Course in Owasso
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