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Ingredients
- 1 1/2 (cup) coconut milk, divided
- 1 (clove) garlic, minced
- 1 (tablespoon) curry powder, divided
- 1/4 (cup) brown sugar, divided
- 1 1/2 (teaspoon) brown sugar
- 1/2 (teaspoon) salt and ground pepper, or to taste
- 3/4 (pound) boneless skinless chicken breast halves, cut into 1 inch strips
- 1/2 (cup) creamy peanut butter
- 3/4 (cup) chicken stock
- 2 (tablespoon) lime juice
- 1 (teaspoon) soy sauce
- 1 (large) wooden skewers, or as needed, soaked in water for 30 minutes
Directions
- Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, 1 1/2 teaspoons brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
- Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
- Preheat a grill for medium-high heat.
- Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.
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