Chicken Stick with Creemy Curry Sauce
Ingredients (16 sticks)
|
|
|
【Chicken sticks】
Chicken breast |
600g |
【A】
S&B Oriental Curry Powder
|
2 tsp |
Coconut milk
|
50ml |
Sugar
|
1 Tbsp |
Salt
|
1/3 tsp |
Black pepper
|
Pinch |
【Dipping sauce】
S&B Golden Curry Mix 92g
|
1 block (20g) |
Coconut milk
|
150ml |
【B】
Nam pla (fish sauce)
|
1 Tbsp |
Sugar
|
2 Tbsp |
Peanut butter
|
2 Tbsp |
Vinegar
|
2 Tbsp |
Cayenne pepper
|
Pinch |
Cucumber
|
As needed |
Tomato
|
As needed |
Lime
|
As needed |
Cilantro
|
As needed |
Directions
- Prepare the 【Chicken sticks】. Cut the chicken breast into 1.5 to 2 cm pieces. Rub 【A】 into the chicken pieces and leave overnight.
- Thread 【1】 on bamboo skewers.
- Roast the chicken in an oven heated to 230°C until nicely browned.
- Prepare the 【Dipping sauce】.
Put the coconut milk in a small pot and heat it over medium heat.
Once it comes to a boil, turn off the heat. Add the block of S&B Golden Curry Sauce Mix, then stir until it is melted.
Turn on the heat again and simmer until the sauce becomes thick.
Turn off the heat, add 【B】, and mix well.
- Garnish the chicken sticks with cut vegetables. Serve with the sauce.
