Easy and flavorful – nice as a smaller dinner item or as an appetizer for a crowd!
Prep Time:5 minutes
Additional Time:20 minutes (optional)
Cook Time:20 minutes
Total Time:25 minutes
Yield:2 Servings 1x
2 Chicken Breasts/6-8 tenderloins, cut into strips or cubed if desired (tenderloins can be kept whole)
Skewers – pre-soaked if using on grill or 1/4 Cup of Coconut Milk (full fat recommended)
2 Tablespoon Yellow Curry Paste (ideally the stuff in the small tin can, but use what you can find!)
2 teaspoons Soy Sauce
1 Tablespoon of Curry Powder
Remaining Can of Coconut Milk from above
1 Tablespoon Curry Paste
1/2cup Creamy Peanut Butter
1 Tablespoon Soy Sauce
1/2 Tablespoon Sesame Oil
2 each 3-4″ sticks of lemon grass, cut in half lengthwise
1 Lime, juiced
Combine all marinade ingredients except for the chicken, and mix well. Toss in chicken to fully coat and then skewer. Cover and refrigerate until ready to use.
Make the sauce by combining all ingredients and cooking at a slow simmer for 10-15 minutes. Add water if necessary, 1 Tablespoon at a time, in order to thin out to desired consistency. Some peanut butters have more oil and water than others so it may depend based on your peanut butter. The sauce should be thick, but pourable.
When ready to cook the skewers you can choose to grill them or pan sear them.
If grilling, place on the grill and cook fully, turning once to get even cooking. If pan searing, add enough oil to coat the bottom of the pan and heat on medium heat until shimmering. Place skewers in pan and cook until they release easily and have a nice browning (cast iron skillets are great for this) then turn and finish cooking on the other side.
Plate and garnish with cilantro, chopped peanuts and serve with lots of sauce!
Keywords: Chicken, Peanut, Asian, Skewers, Easy Dinner, Quick Dinner, Dinner for 2, Dinner for Two, Weeknight Dinner,