Very delicious and very easy. People think you worked so hard…Shhh! Don’t tell!

Ingredients

Marinade:

  • 1/2 cup coconut milk
  • 1 tablespoon fish sauce
  • 1 teaspoon red curry paste
  • 1 teaspoon brown sugar
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon ground turmeric
  • Salt and freshly ground black pepper
  • 1 pound boneless, skinless chicken breasts
  • Bamboo skewers, soaked in cold water

Peanut Sauce:

  • 1 cup coconut milk
  • 3 tablespoons red curry paste
  • 1/2 cup chunky peanut butter
  • 1/2 cup chicken stock
  • 1/4 cup brown sugar
  • 2 tablespoons fresh lime juice
  • 1 teaspoon salt

Directions

  1. In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips (about 3 inches long by 1 inch wide) and add to marinade. Turn chicken to coat. Cover and refrigerate for up to 4 hours.
  2. Meanwhile, prepare the sauce: Bring the coconut milk to a simmer in a small saucepan. Whisk in the curry paste until dissolved, about 1 to 2 minutes. Whisk in peanut butter, stock, and sugar. Reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and add lime juice and salt. Set aside to cool to room temperature.
  3. Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut sauce and Rice Noodles and Cucumber Relish.