Ingredients
¼cupsoy sauce
3tbspdark brown sugar,packed
1lime,zested
2tbspvegetable oil
3garlic cloves,minced
1tbspcurry powder
½tspground ginger
¼tspground cardamom
½tspsalt
2½lbschicken breasts,skinless
13ozcoconut milk
¼cuppeanut butter
⅓cupdark brown sugar,packed
1½tbspsoy sauce
1tbspred curry paste
3tbsplime juice,fresh
1lime,cut into wedges, optional
Preparation
Pound the chicken breasts to an even ½-inch thickness between two pieces of wax or parchment paper. Cut the breasts into 1½-inch pieces and set aside.
Combine the soy sauce, dark brown sugar, lime zest, vegetable oil, garlic, curry powder, ginger, cardamom and salt in a large bowl. Add the chicken pieces to the bowl and mix until chicken is evenly coated.
Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.
Whisk together the coconut milk, peanut butter, brown sugar, soy sauce and red curry paste in a medium saucepan. Bring to a simmer, then cook over medium heat, for about 3 minutes, stirring occasionally. Add the fresh lime juice. Set aside.
Preheat the grill to high heat. Thread the chicken pieces onto skewers. Grease the grill.
Place the skewers on the grill and cook for about 10 minutes, turning once, or until the chicken is cooked through.
Serve the chicken skewers with the Coconut-Peanut Sauce and lime wedges, and enjoy!
