Chicken thigh skewers marinated in coconut milk, curry and turmeric, seared and served with a sweet, tangy and spicy peanut butter sauce. A Southeast Asian street-food favorite.
Ingredients
Instructions
- 1
Cut the chicken thighs into long 3 cm strips. Grate the garlic.
- 2
In a bowl, mix 100 g of the coconut milk with the curry powder, turmeric, half the soy sauce, half the brown sugar and half the garlic; add the chicken and marinate in the fridge for at least 30 minutes.
- 3
For the sauce, stir the remaining coconut milk, peanut butter, the rest of the soy sauce, brown sugar and garlic, the lemon juice, hot sauce and water in a small pan over low heat for 4-5 minutes until smooth and thick.
- 4
Thread the chicken strips onto the skewers in a zigzag.
- 5
Heat a cast-iron grill pan over high heat and brush with the sunflower oil; cook the skewers over medium-high heat for 4-5 minutes per side, turning, until browned at the edges and cooked through.
- 6
Arrange the skewers on a platter and serve with the warm peanut sauce.
Nutrition
Per serving
| Calories | 583 kcal |
|---|---|
| Protein | 43 g |
| Carbs | 18 g |
| Fat | 39 g |
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