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PREPARATION
- To make the peanut sauce, whisk together peanut butter, soy sauce, lime
juice, brown sugar, chili garlic sauce and ginger in a small bowl. - Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
- In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.
- In
a gallon size Ziploc bag or large bowl, combine chicken and coconut
milk mixture; marinate for at least 2 hours to overnight, turning the
bag occasionally. - Drain the chicken from the marinade, discarding the marinade.
- Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
- Add
skewers to grill, and cook, turning occasionally, until the chicken is
completely cooked through, reaching an internal temperature of 75C ,
about 12-15 minutes. - Serve immediately with peanut sauce.
