Ingredients
Scale
- 2 lbs boneless skinless chicken (thighs, breasts, or tenders)
- 1/3 cup coconut milk
- 3 tablespoons soy sauce
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 4 cloves garlic, minced
- 2 teaspoons curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 16 skewers
- 1/2 cup peanut butter
- 1/4 cup coconut milk
- 2 tablespoons brown sugar
- 1 tablespoon red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Chopped roasted peanuts
- Sliced red chilis
- Lime wedges
- Cilantro leaves
Instructions
- In a large bowl, whisk together coconut milk, soy sauce, red curry paste, fish sauce, brown sugar, garlic, curry powder, salt, and white pepper. Add chicken strips and marinate for at least 1 hour or overnight.
- For the peanut sauce, combine peanut butter, coconut milk, brown sugar, red curry paste, soy sauce, fish sauce, and lime juice in a saucepan over medium heat. Whisk until smooth and simmer for about 5 minutes.
- Thread marinated chicken onto skewers and grill over medium-high heat for 3-4 minutes per side until fully cooked.
- Serve warm with peanut sauce on the side.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 skewer (approximately 120g)
- Calories: 290
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg