Instructions
Step 1: In a bowl, whisk together coconut milk, soy sauce, curry powder, brown sugar, turmeric, garlic, and ginger. Add chicken strips and marinate for at least 1 hour (or up to overnight in the fridge).
Step 2: Soak wooden skewers in water for 30 minutes if using. Thread marinated chicken onto skewers.
Step 3: Grill chicken over medium-high heat for 8–10 minutes, turning occasionally, until fully cooked and lightly charred.
Step 4: While the chicken grills, combine all peanut sauce ingredients in a small saucepan over low heat. Stir until smooth and warmed through. Add water if needed to reach desired consistency.
Step 5: Serve chicken skewers hot with peanut sauce on the side. Garnish with lime wedges and chopped cilantro.
Storage Information
Store leftover chicken and peanut sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a skillet or microwave. Peanut sauce may thicken when cold—thin with warm water or a splash of coconut milk before serving.
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