Grilled chicken skewers with sweet-and-sour curry sauce from Flavors of the Southeast Asian Grill: Classic Recipes for Seafood and Meats Cooked Over Charcoal (page 94) by Leela Punyaratabandhu

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Notes about this recipe

  • Eat Your Books

    Allow to marinate for 6 to 8 hours. Can substitute coconut sugar or light brown sugar for palm sugar, dried guajillo chiles for dried Thai long chiles, and cooked jasmine rice for the coconut rice specified in this recipe.

  • Stephenn31 on June 14, 2025

    The sauce was excellent. Very flavourful. I used light coconut milk so it had to cook down longer. I used about half the brow sugar which was sweet enough for me. Also served with chopped tomato, radish, and cucumber pickled in rice vinegar. Would make again

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