{"id":2525,"date":"2000-12-05T11:21:45","date_gmt":"2000-12-05T11:21:45","guid":{"rendered":"https:\/\/www.fiveforks.com\/katfood\/thai-chicken-skewers\/"},"modified":"2000-12-05T11:21:45","modified_gmt":"2000-12-05T11:21:45","slug":"thai-chicken-skewers","status":"publish","type":"post","link":"https:\/\/www.fiveforks.com\/katfood\/thai-chicken-skewers\/","title":{"rendered":"Thai Chicken Skewers"},"content":{"rendered":"<div class=\"asset-body\">\n<p>1 pound skinless boneless chicken breasts <br \/>\n1 3\/4 cups light coconut milk <br \/>\n1 1\/2 teaspoons Thai red curry paste <br \/>\n1 teaspoon salt<\/p>\n<\/div>\n<p><!--more--><\/p>\n<div class=\"asset-more\" id=\"more\">\n<p>Here is an exceptionally simple version of what&#8217;s come to be a cocktail party standard. Place the skewered chicken on a rack over the cooking sheet<br \/>\n otherwise, the chicken exudes so much moisture it boils instead of broils. Place the cooking sheet about 5 to 6 inches from the heat. Remove &#8220;tenders&#8221; from breasts and set aside. Cut remaining chicken into long strips, cutting on the bias across the breasts. You will have about 16 strips of chicken about 4 1\/2 inches long and 1\/2 inch wide, including the tenders. Thread each piece of chicken on an 8-inch bamboo skewer, weaving the skewer in and out in several places. Place skewers in a large shallow casserole or baking dish. In small bowl, combine coconut milk, red curry paste and 1 teaspoon salt. Pour over chicken skewers. Cover and refrigerate for 1 to 1 1\/2 hours. Preheat broiler. Remove skewers from marinade. Pat each very dry using paper towels. Place marinade in small saucepan. Bring to a boil, lower heat to medium and cool, whisking frequently, for 10 minutes, until sauce is thickened and reduced to 3\/4 cup. Keep hot. Place skewers on baking sheet and broil for 5 minutes, turning after 2 or 3 minutes. Place cooked skewers on a round tray, pinwheel fashion. Pour the hot sauce over the chicken but not the skewers. Makes 16 pieces &#8212; From &#8220;Entertaining 1-2-3&#8221; by Rozanne Gold (Little, Brown, $27.95) Per serving: 33 calories (percent of calories from fat, 21), 6 grams protein, less than 1 gram carbohydrates, no fiber, 1 gram fat, 16 milligrams cholesterol, 171 milligrams sodium.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>1 pound skinless boneless chicken breasts 1 3\/4 cups light coconut milk 1 1\/2 teaspoons Thai red curry paste 1 teaspoon salt<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[],"class_list":["post-2525","post","type-post","status-publish","format-standard","hentry","category-appetizers"],"_links":{"self":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2525","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/comments?post=2525"}],"version-history":[{"count":0,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2525\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/media?parent=2525"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/categories?post=2525"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/tags?post=2525"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}