This recipe is super fast and easy for summer cookouts. Kids also love these flavorful and easy-to-eat skewers.
Technique tip: Cut the chicken against the grain into small pieces to ensure a tender result.
Swap option: You can make this recipe off of the skewer with chicken breast or other larger pieces of chicken.
For the peanut sauce:1.
Heat the oil in a small saucepan over high heat. When hot, stir-fry the curry paste for about a minute or until very fragrant and thick.2.
Stir in the coconut milk and bring it to a boil and cook for two minutes while constantly stirring. Be careful not to let it boil over. Add the peanut butter, stirring constantly until the sauce begins to thicken and come together, about 2-3 minutes.3.
Reduce the heat to a simmer and add the fish sauce, rice vinegar and sugar. Cook the sauce, for one minute more, and then remove it from the heat. An oily film will rise to top; skim it off if you wish.
For the skewers:1.
In a medium bowl, combine the curry powder, pepper, salt, sugar, garlic powder and coconut milk.2.
Slice the chicken against the grain into 2-inch square pieces about 1/4-inch thick. Add the chicken pieces to the marinade and massage coat it evenly. Thread the chicken onto the bamboo skewers, leaving 2 inches at bottom of each skewer (you can cook immediately or marinade overnight for better flavor and tenderness).3.
Heat a grill or griddle to high and preheat for at least 5 minutes. Rub a little oil on the grill grates. Grill the chicken for about 3-5 minutes on the first side or until you get a nice brown. Flip and cook for another 3-5 minutes until just cooked through. Serve with peanut sauce.