Ingredients

2 Tbl. minced lemongrass

2 Tbl. minced ginger

2 tsp. minced garlic

1 1/2 Tbl. soy sauce

2 Tbl. Thai fish sauce

1/2 cup lime juice

1 Tbl. sesame oil

1 14 oz. can unsweetened coconut milk

1 tsp. red chili flakes

1/2 tsp. salt

3 Tbl. sugar

24 6 inch each bamboo skewers

2 lbs. chicken breast

12 green onions

2 red peppers

Directions

To make the marinade, add to a saucepan lemongrass, ginger, garlic, soy sauce, fish sauce, lime juice, sesame oil, coconut milk, red chili flakes, salt and sugar. Cook over medium-high heat until reaching a slow boil for 1 minute. Remove from heat and cool to room temperature.

Soak the bamboo skewers in water. You can also use metal skewers instead of the wooden ones.

Thread the skewers with a piece of chicken, a piece of green onion and a piece of red pepper. Repeat until you've used all the ingredients.

Place skewers in a baking dish and cover with the cooled marinade. Cover and refrigerate for at least 2 hours.

Put marinated skewers on a hot grill for 2 minutes per side. Make sure the chicken is lightly charred on the outside and cooked throughout. Serves 6.

Recipe from Chef Kathy Casey

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