15ounce(425ml)can coconut milkreserve 1/3 cup of fat for peanut dipping sauce
2pounds(907g)boneless skinless chicken breasts, thighs, or combination of both
¼cup(59ml)of cooking oil
½a limeboth zest and juice
2teaspoonsThai red curry paste
2tablespoonsbrown sugar
1teaspoongrated ginger
1teaspoonminced garlic
1tablespoonsoy sauce
½teaspoonred pepper flakes
½teaspoonblack pepper
½teaspoonsalt
½teaspoonsesame seeds
¼teaspoonsesame oil
1teaspoonimitation coconutoptional, but delicious!
For the peanut dipping sauce:
½cup(118ml)water
2tablespoons(28g)unsalted butter
⅓cup(75g)coconut milk fatreserved from the chicken marinade
½cup(129g)peanut butter
2teaspoonsThai red curry paste
Juice from ½ a lime
3tablespoonsbrown sugar
2tablespoonssoy sauce
1teaspoonginger
½teaspoonsalt
½teaspoonblack pepper
½teaspoonred pepper flakes
¼teaspoonsesame oil
Instructions
For the chicken:
Open your can of coconut milk and take out 1⁄3 cup of the coconut fat from the top of the can and set aside, you will use this for the peanut dipping sauce. Pour the remainder of your coconut milk into a large bowl with a lid (cling wrap would also work).
Add all of the remaining ingredients to the bowl, except for the chicken, and mix well until combined.
Remove 1⁄2 of a cup of the marinade from the bowl and set it aside, you will use it later to brush on the chicken while it cooks.
Cut your chicken into approx. ½” cubes.
Put all the chicken into the bowl with the marinade and mix until chicken is coated.
Put the lid on your bowl and let sit in the fridge to marinate, ideally 4 to 24 hours, however it will still work if you only have an hour.
After the chicken has marinated, take it out and fill grill-safe skewers with the marinated chicken.
Season the skewered chicken with salt and black pepper.
Preheat your grill on full heat.
Oil the grates then grill your chicken skewers for a few minutes on each side, brush with your reserved marinade as they are cooking.
When your chicken has finished cooking (165 °F (74 °C)) remove from heat and let sit for 5 minutes.
Serve with a peanut dipping sauce (instructions below).
For the peanut dipping sauce:
Over medium high heat warm the water and butter in a small saucepan until the butter has melted.
Turn heat down to medium and add in remaining sauce ingredients. Mix well until combined (a whisk works best).
Continue to cook the sauce over medium heat, stirring occasionally, until it has thickened a bit. This will take approximately 5 minutes.
Remove from heat and serve. This sauce can be served hot or room temp.
Notes
Only add the chicken to the skewers, do vegetable skewers separately, this way your chicken will cook properly without the risk of burning/over-cooking the vegetables!
Chop up leftover chicken and make an asian salad for lunch the next day!