Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 2 tablespoons soy sauce

  3. 2 teaspoons tamarind paste

  4. 1 stalk lemon grass, chopped

  5. 2 cloves garlic, crushed

  6. 1 teaspoon ground cumin

  7. 1 teaspoon ground coriander

  8. 1 tablespoon lime juice

  9. 1 teaspoon muscovado sugar

  10. 1/2 teaspoon chili powder

  11. 2 pounds skinless, boneless chicken breast, cut into strips

  12. 20 wooden skewers, soaked in water for 30 minutes

  13. 2 tablespoons crunchy peanut butter

  14. 2 tablespoons chopped peanuts

  15. 1 (14 ounce) can coconut milk

  16. 2 teaspoons red Thai curry paste

  17. 1 tablespoon fish sauce

  18. 1 teaspoon tomato paste

  19. 1 tablespoon brown sugar

Instructions Jump to Ingredients ↑

  1. Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm. Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.


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