Ingredients
Scale
- 1.5 lbs chicken thighs or breasts, cut into thin strips
- 1/2 cup full-fat coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon yellow curry powder
- 1 teaspoon ground turmeric
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon minced lemongrass (white part only)
- Bamboo skewers, soaked in water for 30 minutes
- 1/2 cup creamy peanut butter
- 1/4 cup coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 tablespoon honey or maple syrup
- 2–3 tablespoons warm water (to thin)
Instructions
- Start by slicing the chicken into long, thin strips about 1 inch wide. In a large bowl, whisk together the coconut milk, fish sauce, brown sugar, curry powder, turmeric, garlic, ginger, and lemongrass. Add the chicken strips to the bowl and toss thoroughly to ensure every piece is coated. Cover and refrigerate for at least 2 hours, though overnight is best for maximum flavor. While the chicken marinates, soak your bamboo skewers in water to prevent them from burning on the grill.
- Preheat your grill or a cast-iron grill pan over medium-high heat. Thread the marinated chicken onto the soaked skewers, weaving them back and forth in a “S” shape. Lightly oil the grill grates. Place the skewers on the grill and cook for about 3 to 4 minutes per side. You are looking for a nice char and an internal temperature of 165°F (74°C). While the chicken cooks, whisk all the peanut sauce ingredients together in a small saucepan over low heat until smooth and creamy. Add warm water one tablespoon at a time until you reach your desired consistency.
- Arrange the hot chicken skewers on a large platter. Transfer the warm peanut sauce into a small dipping bowl and place it in the center or on the side. Garnish the dish with fresh cilantro, crushed peanuts, and a few lime wedges for squeezing. Serve immediately while the chicken is juicy and the sauce is perfectly dip-able.
- Cook Time: 2 hours 30 minutes