Does it get better than succulent chicken cooked on the BBQ with a delicious peanut dipping sauce. This recipe is Thai inspired and super simple to make. The red curry paste adds a deeper flavour that you can’t do without so don’t skimp on this ingredient. So what are you waiting for, get cooking. Your tastebuds will thank you.
edients
Marinade:
Chicken thighs or breasts (600-800g slice thinly or cut into cubes)
Bamboo or metal skewers (15-20)
Curry Powder (1 Tbsp)
White sugar (1 tsp)
Red curry paste (2 tsp)
Salt (1 tsp)
Coconut milk (1/4 cup)
Peanut Sauce:
Coconut milk (3/4 cup)
Red curry paste (2 Tbsp)
Peanut Butter (1/2 cup)
White sugar (1/4 cup)
Dark soy sauce (1 Tbsp)
Salt (1 tsp)
Cider Vinegar (2 Tbsp)
Water (3/4 cup)
Serving:
Coriander (2 Tbsp, roughly chopped)
Peanuts (2 Tbsp chopped)
Lime wedges (2-4, optional)
Method:
Soak skewers for at least 30 mins before using.
Cut chicken into long strips or cubes. Mix chicken with all the marinade ingredients. Leave to marinate for at least 1 hour.
Thread chicken onto skewers. Preferably cook skewers on the bbq over high heat or in a non stick pan over. Enjoy!
Peanut Sauce:
Place coconut milk and all other sauce ingredients except water in a saucepan and slowly heat on a medium to low heat.
Stir to combine and then simmer for 3 minutes, stirring every minute or so.
Slowly pour water in bit by bit until you reach the desired consistency.
Simmer for another 2 minutes and reduce heat. The sauce should be able to be poured but slightly thickish so it hangs onto the skewers.
Cover, keep warm and serve with skewers.
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