Ingredients

The following ingredients have 6 Servings
  • 1/4 cup coconut milk
  • 2 tablespoons reduced sodium soy sauce
  • 2 1/2 teaspoons yellow curry powder
  • 1 1/2 teaspoons turmeric
  • 3 cloves garlic (minced)
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 2 pounds boneless (skinless chicken thighs, cut into 1-inch chunks)
  • 1 tablespoon canola oil
  • Kosher salt and freshly ground black pepper (to taste)
  • 3 tablespoons creamy peanut butter
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons brown sugar
  • 2 teaspoons chili garlic sauce (or more, to taste)
  • 1 teaspoon freshly grated ginger

Instruction

  • To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
  • In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.
  • In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.
  • Drain the chicken from the marinade, discarding the marinade.
  • Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
  • Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes.
  • Serve immediately with peanut sauce.