Ingredients
½cuplight coconut milk
1tbspAsian fish sauce
2tspred curry paste
1tspbrown sugar
1tbspchopped cilantro
½tspground turmeric
½tspkosher salt
freshly ground black pepper,to taste
1¼lbschicken cutlets,thin sliced, boneless, skinless
16large bamboo skewers,soaked in cold water
lime wedges,for garnish
1tbspchopped cilantro,for garnish
1tbspchopped peanuts,for garnish, optional
⅓cuplow sodium chicken broth
2tbspBetter’n peanut butter
1tbspreduced sodium soy sauce,Tamari for gluten-free
2tsphoney
1tspSriracha chili sauce
1tspfreshly grated ginger
1clovegarlic,small, minced
Preparation
In a bowl, mix the marinade ingredients except for the chicken.
Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to the marinade. Turn chicken to coat, cover, and refrigerate for at least 4 hours or longer.
Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well.
Bring to a boil, reduce heat and cook for about 5 minutes until smooth, stirring constantly. Set aside to cool to room temperature.
Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on the grill and cook for 2 to 3 minutes per side, or until cooked through.
Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.
