in a hurry curry chicken satay
(1 rating)
NOTE: If you cannot find red curry paste you can use yellow curry powder but you’ll have to adjust it…. I think the powder is not as good as the red. I would probably go 5 tablespoons. I save the pineapple syrup from the canned pineapple. And freeze it for just a recipe like this.
(1 rating)
yield
2 serving(s)
prep time
15 Min
Ingredients For in a hurry curry chicken satay
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2 boneless skinless chicken breast pounded thin
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3 tablespoons red curry paste “ more or less to taste” depends on how much heat you want
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1 tablespoon honey
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7 teaspoons pineapple syrup “ from canned pineapple”
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2 teaspoons light brown sugar
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1 & ½ teaspoons sesame seeds
How To Make in a hurry curry chicken satay
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1Mix the curry paste, pineapple syrup, honey, sugar and sesame seeds in a small bowl. Divide it in ½.
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2Take ½ and spread about 1 teaspoon on the bottom of a container.
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3Place one breast in the container, and put about 1 teaspoon on top of the chicken, then place the second breast on top and put about 1 more teaspoon on top of it.
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4Reserve the other ½ for basting.
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5Soak wooden skewers in water for at least 1 hour.
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6Cut the chicken into 1 inch strips and thread them on the skewers. -
7Put them on a hot grille, these should take no more that 10 – to 15 minutes.
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8Keep enough space between them so they will all cook evenly.
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9Almost done.....
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10Oh my goodness :-)))))
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