Active Time
45 MIN
Total Time
3 HR 45 MIN
Yield
Serves : 6
© Peden + Munk

How to Make It

Step 1    

In a large bowl, whisk the lemongrass with the oil, soy sauce, fish sauce, curry powder, chile and garlic. Add the chicken and toss to coat. Cover and refrigerate for 3 hours.

Step 2    

Light a grill. Thread the chicken pieces onto the skewers and season with salt 
and pepper. Grill over moderate heat, turning, until nicely charred and cooked through, about 12 minutes. Transfer the skewers to a platter and garnish with mint and basil leaves. Serve with the curry dipping sauce and lime wedges.


Notes

Serve this Curry Dipping Sauce alongside the skewers.

Suggested Pairing

Aromatic, medium-bodied white.

You May Like

Aggregate Rating value: 5

Review Count: 2

Worst Rating: 0

Best Rating: 5

Author Name: Ellen Ella

Review Body: Used chicken tenders to cut down on prep, left out chilies (kids) and marinated overnight - so delicious. Didn't need a dipping sauce. Will definitely make this again!

Review Rating: 5

Date Published: 2017-06-30

Author Name: ArthurReeds

Review Body: Chicken + curry = indian.

Review Rating: 5

Date Published: 2017-07-16