| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Passive Time | 1 hour |
| Servings |
people
|
Ingredients
- 2 tbs vegetable oil
- 2 tbs soy sauce
- 2 tsp tamarind paste
- 1 stalk Mariposa Farms Fresh Lemongrass chopped
- 2 cloves garlic crushed
- 1 tsp cumin ground
- 1 tsp coriander ground
- 1 tbs lime juice
- 1 tsp muscavado sugar
- 1/2 tsp chili powder
- 2 lb chicken breast boneless, skinless, cut into strips
- 20 wooden skewers soaked in water for 30 minutes
- 2 tbs peanuts chopped
- 14 oz coconut milk
- 2 tsp red Thai curry paste
- 1 tbs fish sauce
- 1 tsp tomato paste
- 1 tbs brown sugar
Ingredients
|
|
Instructions
- Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm.
- Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.
Share this Recipe