Ingredients
1¼lbschicken breast,boneless skinless cut into 1-inch pieces
1cancoconut milk
1½tbspbrown sugar
1tspred curry paste,or more if preferred
1ginger,(1 knob), peeled and cut into 3 slices
lime zest,from 1 lime
1tspsalt
½tsppepper
2tbspcilantro,chopped
2tbsppeanuts,chopped
½cupcreamy peanut butter
2tbspsoy sauce
1½tbspbrown sugar
2tbsplime juice
1tbspsesame oil
½tspgarlic,minced
¼cupwarm water
Preparation
Place the coconut milk, brown sugar, curry pasta, ginger, lime zest, salt and pepper in a resealable freezer bag. Seal and shake to combine.
Place the chicken in the bag. Marinate in the refrigerator for at least 1 hour or up to 8 hours.
Remove the chicken from the marinade and thread onto skewers.
Preheat the grill or a grill pan to medium heat. Place the chicken skewers on the grill and cook for 4 to 5 minutes on each side or until cooked through.
Sprinkle the cilantro and peanuts on top of the chicken and serve with peanut sauce.
Combine the peanut butter, soy sauce, brown sugar, lime juice, sesame oil, garlic and warm water in a bowl. Whisk until smooth and serve alongside the chicken.
