Marinade
1- 13.5 oz can coconut milk
3 T fish sauce
2 t curry powder
1 T brown sugar
3 T cilantro
2 t tumeric
2 t salt
pepper, to taste
4 chicken breasts, sliced into about 1" wide strips
up to 16 large bamboo skewers, soaked in cold water*
Peanut Sauce (makes about 1 cup)
2/3 c chicken broth
1/2 c peanut butter
2 T soy sauce
4 t honey
2 t Sriracha
2 t grated ginger
3 cloves garlic, minced
lime wedges, for garnish
3 T cilantro, for garnish
3 T chopped peanuts, for garnish
1. In a large bowl or gallon zipper bag, mix marinade ingredients. Add chicken and toss to coat. Refrigerate for at least 4 hours.
2. Preheat oven to 425*. Line two half sheet pans with foil and top with wire racks; lightly grease both.
3. Combine peanut sauce ingredients in a medium saucepan and whisk well. Bring to a boil, reduce to simmer and cook, stirring constantly until smooth, about 5 minutes. Set aside to cool to room temperature.
4. Skewer the chicken and lay skewers on wire racks. Cook for 20-24 minutes, rotating pans halfway through, until cooked through.
Serve with limes and peanut sauce, garnished with cilantro and peanuts. Basmati rice would be an excellent side.
*Or slice into chunks and cook in a 9x13 pan - same temperature & time. Liquid will separate, just soak up the water and serve.
