Coconut chicken skewers
Step 1 Combine 1 cup of the coconut milk, the fish sauce, half the garlic, the curry powder, 1 tablespoon chopped mint and 1 tablespoon chopped cilantro in a bowl. Cut the bottom third off the lemon
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Ingredients
- 1 1/2 cups light coconut milk, divided
- 2 tablespoons fish sauce
- 2 cloves garlic, minced
- 1 teaspoon curry powder
- 2 tablespoons chopped fresh mint, divided
- 2 tablespoons chopped cilantro, divided
- 6 stalks lemon grass
- 1 pound boneless, skinless chicken tenders (about 12 pieces)
- 1 tablespoon chopped peanuts
- 1 teaspoon light brown sugar
- Dried red pepper flakes
- 1/8 teaspoon salt
- Fresh mint leaves, slices of lime, for garnish
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