Ingredients
¾cupcreamy peanut butter
¾cupcoconut milk
4spring onions,roughly chopped
3clovesgarlic,peeled
2¼tspginger,peeled
2fresh serrano chilies,roughly chopped
1tspcurry powder
1tspcumin
1tspturmeric
1tspsalt
2tbspsoy sauce
1lime,juiced
8chicken thighs,boneless, skinless, diced
⅓cuppeanuts,chopped
½cupcoconut milk
Preparation
In a food processor, blend the peanut butter, coconut milk, spring onions, garlic, ginger, chilies, curry powder, cumin, turmeric, salt, soy sauce, and lime juice into a smooth paste. This should make about 2 cups.
Reserve ½ of the marinade and pour the other ½ over the chicken thighs.
Mix and chill for 2 hours or overnight.
Preheat the oven to 425 degrees F. Line a baking tray with parchment paper.
Skewer the marinated chicken onto bamboo skewers, then arrange the skewers so their ends rest on the edges of the baking tray, allowing the chicken to be suspended.
Bake the chicken skewers for 15 to 20 minutes, until slightly dark brown on the edges and cooked through.
With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly for 2 to minutes. until the peanuts turn golden brown.
Add in the reserved marinade and coconut milk.
Stir and cook for 5 to 10 minutes until thick and very aromatic.
Serve the chicken skewers with the sauce on the side.
Enjoy.
