Ingredients
Scale
- 2 pounds skinless, boneless chicken breast
- 2 teaspoons Masaman curry paste
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper
- 1/3 cup coconut milk (for marinade)
- 1/2 cup creamy peanut butter
- 3/4 cup coconut milk (for sauce)
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar or to taste
- 2 tablespoons ground peanut
- Salt to taste
Instructions
- Marinate the chicken: Mix the marinade ingredients and coat the chicken slices. Refrigerate for at least 30 minutes.
- Prepare the peanut sauce: Whisk together all sauce ingredients in a saucepan, heat on low until combined and simmering.
- Grill the chicken: Thread marinated chicken onto skewers and grill over medium-high heat for about 4 minutes on each side until cooked through.
- Serve hot with peanut sauce and fresh vegetables.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Appetizer/Main
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 skewer (approximately 100g)
- Calories: 290
- Sugar: 6g
- Sodium: 360mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 70mg