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Ingredients
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Chicken & Marinade
Peanut Sauce
To Serve
Method
Chicken & Marinade
- 1
Prepare chicken
Trim excess fat from the chicken and cut into 1-inch strips so each piece will easily thread onto skewers.
- 2
Make marinade
In a medium bowl whisk together coconut milk, soy sauce, brown sugar, lemongrass paste, lime juice, minced garlic, ground coriander, ground turmeric, kosher salt, and 1 tablespoon vegetable oil until smooth.
- 3
Marinate
Add chicken strips to the marinade, toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours. (If using longer, no more than 6 hours to avoid texture change from the acid.)
- 4
Skewer
Thread 3–4 strips of chicken onto each soaked bamboo skewer, leaving a small gap between pieces for even cooking. Discard excess marinade or reserve 2 tablespoons for basting (do not use reserved marinade raw as a sauce unless boiled).
- 5
- 6
Grill
Place skewers on the hot grill and cook 3–4 minutes per side, turning once or twice, until nicely charred at edges and internal temperature reaches 165°F (74°C). If using a broiler, broil 3–5 minutes per side watching closely to avoid burning.
- 7
Rest
Transfer cooked skewers to a plate and let rest 3–5 minutes to reabsorb juices before serving.
Peanut Sauce
- 8
Combine base
In a small saucepan or bowl, combine the peanut butter, 1/2 cup coconut milk, soy sauce, brown sugar, red curry paste, fish sauce (if using), and lime juice.
- 9
Heat & thin
If using a saucepan, warm gently over low heat, stirring until smooth and slightly loose, about 2–3 minutes. If the sauce is too thick, whisk in warm water 1 tablespoon at a time until desired dipping consistency is reached (about 1–2 tbsp). Taste and adjust with more lime, soy, or sugar.
- 10
Finish & garnish
Transfer to a serving bowl and sprinkle with crushed roasted peanuts and chopped cilantro.
To Serve
- 11
Arrange skewers on a platter with cucumber slices and lime wedges. Serve hot with the peanut sauce and steamed jasmine rice or rice cakes on the side.
- 12
Squeeze lime over skewers just before eating for extra brightness.