Ingredients
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½ cup natural peanut butter, preferably chunky
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1 tablespoon curry paste or curry powder, or to taste
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½ teaspoon salt
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¾ cup fresh or canned coconut milk, approximately
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1 tablespoon soy sauce
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1 tablespoon lime juice
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1 ½ to 2 pounds boneless chicken thighs, cut into large chunks
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garnish
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chopped fresh cilantro leaves for garnish
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lime wedges
Directions
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1
Done
|
Soak the wooden skewers for one hour before using. |
|
2
Done
|
Start charcoal or gas grill or heat broiler; fire should be moderately hot, and rack should be at least 4 inches from heat. |
|
3
Done
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Put peanut butter in a small saucepan over medium heat; add curry paste or powder, salt and enough coconut milk to achieve a creamy but quite thick consistency. |
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4
Done
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Cook over low heat, whisking, until smooth; do not boil. Cool a bit, then stir in lime juice. |
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5
Done
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Skewer the chicken and marinate in the peanut mixture for 5 minutes to one hour. |
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6
Done
|
Grill or broil slowly, until nicely browned and cooked through, 10 minutes or longer. Serve hot, garnished with cilantro and accompanied by lime. |
