Ingredients
To bring this dish to life, you’ll need a few key ingredients that come together to create something truly special. Here’s what you’ll need:
- 1 pound boneless, skinless chicken breasts, cut into strips
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon ground coriander
- 1 tablespoon turmeric powder
- 1 teaspoon ground cumin
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 can (14 ounces) coconut milk
- 1 cup creamy peanut butter
- 2 tablespoons lime juice
- 1 tablespoon red curry paste
- 1 tablespoon soy sauce (for peanut sauce)
- 1 tablespoon honey
- Wooden skewers, soaked in water
Feel free to substitute chicken thighs if you prefer a juicier cut of meat. If you’re avoiding soy, coconut aminos are a great alternative.
Instructions
- In a large bowl, combine soy sauce, fish sauce, brown sugar, coriander, turmeric, cumin, garlic, ginger, and half of the coconut milk. Add the chicken strips and marinate for at least an hour, ideally overnight for the best flavor.
- For the peanut sauce, in a saucepan over medium heat, combine the peanut butter, remaining coconut milk, lime juice, red curry paste, soy sauce, and honey. Stir until smooth and heated through. Adjust seasoning to taste.
- Preheat your grill or grill pan to medium-high heat. Thread the marinated chicken onto the soaked skewers.
- Grill the skewers for about 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. The aroma should remind you of those lively street markets!
- Serve the chicken skewers with the Thai peanut sauce on the side for dipping or drizzling.
Don’t rush the marinating process; it’s crucial for infusing the chicken with flavor. And, as my abuela taught me, trust your senses—if it smells amazing, you’re on the right track.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International