Grilled Chicken Skewers with Spicy Green Curry Cream

Ingredients

• 2 lbs boneless skinless chicken breasts
• salt and pepper
• 24 six-inch bamboo skewers
• 14 cup tamarind juice
• 4 scallions
• trimmed and roughly chopped
• 6 cloves garlic
• peeled
• 3 inches of young ginger
• roughly chopped
• 2 tablespoons sambal chili paste
• 14 cup seasoned rice vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 14 cup cold water
• 12 cup vegetable oil
• 2 tablespoons soy sauce
• 12 cup sour cream
• 1 teaspoon thai green curry paste
• 12 lime
• juice of
• 1 pinch salt

Instructions

1. Remove any fat from the chicken.
2. Cut the breasts into 24 roughly equal strips.
3. Place the strips in a non-reactive dish or a heavy-duty food storage bag.
4. Combine the tamarind liquid, scallions, garlic, ginger, sambal, rice vinegar, lime juice, honey, water, oil and soy sauce in a food processor and process until well blended.
5. Add the marinade to the chicken, turning the pieces to coat well.
6. Soak the chicken in the marinade for at least 1 hour, preferably overnight (refrigerated), turning at least once.
7. Soak the skewers in water for at least 1 hour before cooking the chicken.
8. When ready to cook, thread the chicken strips on the skewers, season with salt and pepper, and grill until just done.
9. This should take only about 2 minutes on each side.
10. To prepare the curry cream: Mix together all ingredients.
11. May be made an hour or two ahead of time and refrigerated.