Servings: 4
Time: 2 hours 15 Minutes
Ingredients:
45 grams Thai Red Curry Paste (divided)
14 grams Coconut Sugar (divided)
54 grams Tamari (divided)
2 grams Turmeric
567 grams Chicken Thighs (boneless, skinless, cut into 1-inch cubes)
129 grams All Natural Peanut Butter (smooth)
29 milimitres Lime Juice
79 milimitres Water
4 Barbecue Skewers
4 grams Cilantro (roughly chopped, optional)
Directions
- In a large bowl, combine 1/3 of the Thai red curry paste, 1/3 of the coconutsugar, 1/3 of the tamari, and turmeric. Add the chicken and toss to coat. Cover and refrigerate for two hours.
- In a medium-sized bowl, combine the peanut butter, remaining Thai red currypaste, remaining coconut sugar, remaining tamari, lime juice, and water. Whisk until fully incorporated and smooth. Set aside.
- Thread the chicken cubes onto the skewers. Grill over medium heat for about five to seven minutes per side, or until browned and cooked through. Serve with the peanut sauce and top with cilantro and enjoy!
Notes!
Leftovers:
Refrigerate in an airtight container for up to three days.
Serving Size:
One serving is one 12-inch skewer.
Barbecue Skewers:
If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling.
Nut free:
Use sunflower seed butter instead of peanut butter.
More Flavour:
Marinate overnight. Add salt to the marinade. Add a splash of toasted sesame oil to the peanut sauce.
