- 16
Ingredients
- 1 cup fresh cilantro leaves, packed
- 6 T. brown sugar, divided
- 6 T. fresh lime juice, divided
- 2 T. Thai red curry paste, divided
- 1/4 tsp red pepper flakes
- Salt to taste
- 2 lbs. boneless skinless chicken breast, sliced into 1/4” thick strips
- 1/2 cup creamy peanut butter
- 1/2 cup water
- 1/4 cup shallots, chopped
- 1/4 cup soy sauce
- 2 T. fresh ginger, chopped
- 3 garlic cloves, chopped
- 16 Boston or bibb lettuce leaves
- 16 strips each red bell pepper and cucumber
- Lime wedges
Preparation
Step 1
Blend cilantro, 4 T. brown sugar, 2 T. lime juice, 1 T. curry paste, pepper flakes, and salt in a food processor till smooth.
Pour over chicken, toss to coat, and marinate 10 min. Preheat broiler to high with rack 6” from element; coat a broiler pan with nonstick spray.
Process 2 T. brown sugar, 4 T. lime juice and 1 T. curry paste with peanut butter, water, shallots, soy sauce, ginger and garlic in the processor (no need to wash the bowl) until smooth. Transfer to a serving dish.
Thread chicken onto 32 skewers. Arrange 8 skewers on prepared pan; cover ends of skewers with foil to prevent burning. Broil chicken in batches till browned and cooked though, 6 min.
To serve wrap a lettuce leaf around 2 strips of chicken, remove skewers, then add bell pepper and cucumber. Drizzle with sauce and lime juice.