Chicken & Veggie Skewers w/Thai Coconut Sauce
By
Kim Biegacki
@pistachyoo
2
This is from cookbook:Cooking Easier, Healthier and Better for the Ninja Cooking System.
Ingredients
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1ninja cooking system
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1 mediumlime
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24 mediumwooden picks
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1 largeonions, vidalia, peeled & chopped
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2 lbchicken breast halves, skinless and boneless
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2 mediumred bell peppers
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·salt and pepper
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THAI COCONUT SAUCE
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2 Tbspcoconut oil or canola
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4 clovegarlic, minced
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1 smallginger root, sliced
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2 tspcurry paste, red - spicy or mild
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1 can(s)coconut milk, 13.5 ounces
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2 - 3 Tbspcornstarch, or wondra
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2 Tbspcold water
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1 smalllime peel, grated
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GARNISH
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1 bunchcilantro, fresh & chopped
How to Make Chicken & Veggie Skewers w/Thai Coconut Sauce
- Ninja Cooking System -- ninjakitchen.com
- Ok, this is where it gets good. Stir in your oil, garlic, ginger and curry paste into the pot. Set in stovetop high..I used my wooden spoon to saute the the garlic and ginger. Wow, does this ever smell amazing! Cook uncovered till the garlic and ginger are tender. It was about 5 minutes for me...book says 2 minutes. Now stir in coconut milk and lime zest till they are well combined. Place some salt & pepper into your sauce.
- Combine cornstarch, water and lime a bowl. Whisk together and then stir into sauce. Set to STOVETOP HIGH. Cook uncovered 2 minutes or until mixture is thickened to your consistency. Stir continually till ready to serve. Stir in pepper and salt. I poured some of that amazing sauce right over the skewers but you could always serve on the side. Garnish with cilantro. You could serve this with rice, pasta or just by itself it's that good!