Thai Curry Chicken Skewers Served with a Creamy Coconut Peanut Dip

Ingredients:

2 pounds chicken breast, cut into strips

1 tablespoon Thai red curry paste

1 cup coconut milk

2 tablespoons soy sauce

1 tablespoon honey

2 cloves garlic, minced

1 lime, juiced

Salt and pepper to taste

For the Coconut Peanut Sauce:

1/2 cup creamy peanut butter

1/4 cup coconut milk

2 tablespoons soy sauce

1 tablespoon honey

1 tablespoon lime juice

1 teaspoon Thai red curry paste

1/2 teaspoon grated ginger

Water, as needed to thin the sauce

Directions:

In a large bowl, whisk together Thai red curry paste, coconut milk, soy sauce, honey, garlic, lime juice, salt, and pepper. Add chicken strips and marinate for at least 1 hour in the refrigerator.

Preheat grill to medium-high heat.

Thread chicken strips onto skewers.

Grill skewers for 5-7 minutes on each side, or until chicken is thoroughly cooked and slightly charred.

For the sauce, whisk together peanut butter, coconut milk, soy sauce, honey, lime juice, Thai red curry paste, and grated ginger in a bowl. Add water as needed until the desired consistency is reached.

Serve chicken skewers hot with the coconut peanut sauce on the side.

Prep Time: 15 minutes + 1 hour marinating | Cooking Time: 14 minutes | Total Time: 1 hour 29 minutes

Kcal: 325 kcal | Servings: 6 servings