Ingredients

One 400 mL can coconut milk

Juice of 2 limes

3 tbsp (45 mL) Thai green or red curry paste

2 tbsp (25 mL) fish sauce

4 tsp {20 mL) granulated sugar

4 skinless, boneless chicken breasts

Salt

Chopped coriander

Peanut sauce (optional)

1 lime (for garnish)

Preparation

  1. In a large bowl, whisk coconut milk with lime juice (should be approximately 1/4 cup (50 mL) curry paste, fish sauce and sugar until mixed. Cut chicken into thin strips, about 1/2-inch (t-ern) wide. Place in coconut milk mixture and stir to evenly coat. Cover and refrigerate at least 4 hours, but preferably overnight. If you’ve used regular (not light) coconut milk, marinade may be thick when you remove it from the refrigerator. Simply leave on a thin coat when barbecuing.
  2. Lightly oil grill and preheat barbecue to medium-high. Thread chicken onto skewer