Boneless chicken thighs, cut into 3 even pieces
1 cup of fish sauce
1 cup of chicken stock
2 8oz cans coconut milk
2 tbl of red pepper
4 tbl brown sugar
2 tbl cumin
dash of hot sauce
salt and pepper
Marinate chicken overnight in marinade use small skewers to pierce chicken tenders. Barbeque or roast in oven at 350 for about 15minutes or until thouroughly cooked. Serve with dipping sauce.
1 can of coconut milk
1/2 cup of creamy peanut butter
3 tbls of hot sauce
2 tbls minced garlic
1 tbl of curry 2tbl brown sugar
Blend ingredients until smooth.
Perfect with Allegro's Riesling.
Recipe compliments of Steve Hershner.