Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Light brown sugar

  2. 1 tablespoon 15ml Curry powder

  3. 2 tablespoons 30ml Crunchy peanut butter

  4. 1/2 cup 118ml Soy sauce

  5. 1/2 cup 118ml Freshly squeezed lime juice

  6. 2 Garlic cloves - minced Crushed dried chile peppers

  7. 6 Chicken breast halves

  8. 1/2" wide strips Peanut Sauce

  9. 2/3 cup 131g / 4.6oz Crunchy peanut butter

  10. 1 1/2 cups 355ml Coconut milk - unsweetened

  11. 1/4 cup 59ml Freshly squeezed lemon juice

  12. 2 tablespoons 30ml Soy sauce

  13. 2 tablespoons 30ml Molasses - (or brown sugar)

  14. 1 teaspoon 5ml Fresh ginger root - grated

  15. 4 Garlic cloves - minced

  16. 1/4 cup 59ml Chicken broth

  17. 1/4 cup 59ml Heavy cream Cayenne pepper Grated lime zest Fresh cilantro sprigs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions To make the marinade, combine the first 7 ingredients in a shallow dish. Thread the chicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable. Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and pur=82e briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler. Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping.


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