Ingredients

The following ingredients have 4 Servings
  • 1/2 cup light coconut milk, (the kind in the can)
  • 1 tablespoon lime juice
  • 1 tablespoon dark brown sugar
  • 1 tablespoon fish sauce
  • 2 teaspoons minced peeled fresh ginger
  • 3/4 teaspoon curry powder
  • 2 garlic cloves, (crushed)
  • 3 boneless skinless chicken breasts, (each one cut into 4 or 5 strips)
  • 2 tablespoons light coconut milk
  • 1/3 cup water
  • 2 tablespoons almond butter
  • 1 teaspoon brown sugar
  • 3/4 teaspoon Sriracha sauce
  • 1 teaspoon lime juice

Instruction

  • Combine 1/2 cup coconut milk, lime juice, 1 tablespoon dark brown sugar, fish sauce, ginger, curry powder, and garlic in a large ziptop plastic bag. Add chicken and place in refrigerator for 2 hours.
  • To make sauce, bring all sauce ingredients except lime juice to a boil in a small saucepan for 1 minute. Stir in lime juice and remove from heat.
  • Heat a grill to medium-high heat (or place a grill pan coated with cooking spray over medium-high heat).
  • Remove chicken from marinade and discard marinade.
  • Thread chicken onto skewers. (If using wooden skewers, it is best to soak them first in water.)
  • Grill chicken for about 2 1/2 minutes per side or until cooked through. Serve with sauce.