Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, sliced into strips
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon vegetable oil
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin
  • 1 tablespoon lime juice
  • Pinch of salt and pepper
  • ½ cup (125ml) coconut milk
  • ¼ cup (60g) creamy peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • 1 teaspoon red curry paste (adjust for spice preference)
  • Chopped peanuts and cilantro for garnish (optional)

Instructions:

  1. In a mixing bowl, combine soy sauce, fish sauce, vegetable oil, brown sugar, garlic, coriander, turmeric, cumin, lime juice, salt, and pepper. Whisk until well-blended.
  2. Add sliced chicken to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes (or up to overnight for deeper flavor).
  3. In a saucepan over medium heat, combine coconut milk, peanut butter, soy sauce, lime juice, brown sugar, and red curry paste. Whisk until smooth and heated through. Adjust consistency with water if too thick. Set aside.
  4. Thread marinated chicken onto soaked skewers (about 3-4 pieces per skewer).
  5. Preheat the grill or grill pan over medium-high heat. Grill chicken skewers for 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks (internal temperature should reach 165°F/75°C).
  6. Arrange grilled skewers on a serving platter. Drizzle with peanut sauce and sprinkle with chopped peanuts and cilantro. Serve with extra sauce on the side.