Thai Chicken with Peanut Butter

Ingredients

• For marinating the chicken:
• 600 g boneless chicken, cut into cubes
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1 teaspoon sugar
• 1 teaspoon red curry paste
• 4 tablespoons coconut milk
• 1 teaspoon salt
• Peanut butter sauce:
• 1 tablespoon red curry paste
• 1/4 cup + 1 tablespoon peanut butter
• 2 tablespoons white sugar
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 1/4 cup water
• 400 g coconut milk

Method

1. In a bowl place the chicken, curry, turmeric, sugar, curry paste, coconut milk, and salt together and mix them well
2. Put the marinated chicken mixture in the refrigerator for about two hours
3. Meanwhile, prepare the peanut sauce
4. In a saucepan over the heat put the curry paste, peanut butter, sugar, soy sauce, salt, vinegar, and coconut milk
5. Stir the sauce ingredients until combined and let them simmer for about 10 minutes over medium heat
   Timers: 10 min
6. Meanwhile thread the chicken pieces onto skewers and grill them in the oven on both sides for about 7 minutes or until the chicken pieces are cooked through
   Timers: 7 min
7. Serve the Thai chicken alongside cooked white rice and cucumber slices or salad, and garnish with some crushed peanuts
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