Spicy Thai Coconut Chicken Skewers with Peanut Sauce

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 cup coconut milk
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tsp red curry paste
• 2 tbsp brown sugar
• 1/4 cup smooth peanut butter
• 4 lime wedges, for serving
• 1/4 cup chopped cilantro, for serving

Instructions

1. 1

   In a large bowl, combine the cubed chicken, coconut milk, soy sauce, lime juice, garlic, ginger, and red curry paste. Toss to coat the chicken evenly. Cover and marinate in the refrigerator for at least 30 minutes (or up to 24 hours).

2. 2

   In a small saucepan, whisk together the brown sugar, peanut butter, and 1/4 cup of the coconut milk marinade. Heat over medium, stirring frequently, until the sauce is smooth and creamy, about 3-5 minutes. Remove from heat and set aside.