Ingredients Jump to Instructions ↓

  1. --MARINADE--

  2. 1 tablespoon light brown sugar

  3. 1 tablespoon curry powder

  4. 2 tablespoon crunchy peanut butter

  5. 1/2 cup soy sauce

  6. 1/2 cup lime juice, freshly squeezed

  7. 2 each garlic cloves, minced

  8. 1 chile peppers, dried, crushed --

  9. 6 each chicken breast halves, boned, skinned, and cut into 1/2 inch wide strips

  10. --PEANUT SAUCE--

  11. 2/3 cup crunchy peanut butter

  12. 1 1/2 cup coconut milk, unsweetened

  13. 1/4 cup lemon juice, freshly squeezed

  14. 2 tablespoon soy sauce

  15. 2 tablespoon molasses (or brown sugar)

  16. 1 teaspoon ginger root, fresh, grated

  17. 4 each garlic cloves, minced

  18. 1/4 cup chicken broth

  19. 1/4 cup heavy cream

  20. 1 cayenne pepper

  21. 1 lime zest, grated

  22. 1 cilantro sprigs, fresh

  23. 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

  24. 2 hours, although overnight is preferable. Make the peanut sauce by combining the next

  25. 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 puree 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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