Thai Coconut Curry Chicken Skewers with Peanut Sauce

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 can coconut milk
• 2 tbsp red curry paste
• 2 tbsp brown sugar
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1/2 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 3 cloves garlic cloves, minced
• 1 tbsp ginger, grated
• 12 bamboo skewers
• 4 lime wedges

Instructions

1. 1

   In a large bowl, combine the cubed chicken, coconut milk, red curry paste, brown sugar, lime juice, and fish sauce. Cover and marinate in the refrigerator for at least 30 minutes, up to 2 hours.

2. 2

   In a small saucepan, combine the peanut butter, soy sauce, rice vinegar, garlic, and ginger. Heat over medium, whisking constantly, until smooth and heated through. Remove from heat and set aside.