Thai Grilled Peanut Chicken Skewers with Tangy Coconut Glaze

Ingredients & Substitutes

Instructions

1. 1

   Cut 600 grams of chicken breast into 1-inch cubes and marinate in a bowl with 1 tablespoon of Thai red curry paste, 1 tablespoon of fish sauce, 3 cloves of minced garlic, and 1 tablespoon of grated fresh ginger for at least 30 minutes.

2. 2

   Prepare the peanut sauce by blending 100 grams of roasted unsalted peanuts, 200 ml of full-fat coconut milk, 1 tablespoon of Thai red curry paste, 2 tablespoons of fish sauce, 1 tablespoon of brown sugar, and 2 tablespoons of lime juice until smooth.

3. 3

   Thread the marinated chicken cubes alternately with 1-inch pieces from 1 large red bell pepper and 1 medium red onion onto 8-10 bamboo skewers.

4. 4

   Grill the skewers over medium-high heat for 10-12 minutes, turning occasionally, until the chicken is cooked through and lightly charred.

5. 5

   While the skewers are grilling, prepare the coconut-lime glaze by simmering 200 ml of full-fat coconut milk with 2 tablespoons of lime juice and 1 tablespoon of brown sugar in a small saucepan over medium heat for 5-7 minutes until slightly thickened.

6. 6

   Brush the grilled chicken skewers with the prepared coconut-lime glaze during the last 2 minutes of cooking.

7. 7

   Serve the Thai Grilled Peanut Chicken Skewers immediately with the side of peanut sauce and garnish with 2 tablespoons of chopped fresh cilantro.