Thai Coconut Chicken Skewers with Peanut Sauce

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup coconut milk
• 2 tbsp lime juice
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tsp Thai red curry paste
• 1/2 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sriracha, plus more for serving

Instructions

1. 1

   In a large bowl, combine the chicken, coconut milk, lime juice, fish sauce, brown sugar, garlic, and ginger. Cover and marinate in the refrigerator for 30 minutes to 1 hour.

2. 2

   Meanwhile, make the peanut sauce: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, and sriracha. Set aside.