½ Cup Canned Coconut Milk
1 ½ Teaspoons Ground Coriander
1 Teaspoon Yellow Curry Powder
1 Teaspoon Fish Sauce
½ Teaspoon Chili Oil
1 Pound Skinless, Boneless Chicken Breast Halves – Cut Into Strips
1 Tablespoon Chopped Fresh Cilantro
1 Tablespoon Chopped Unsalted Peanuts
12 Wooden Skewers, Soaked In Water For 15 Minutes
1 Cup Prepared Thai Peanut Sauce
Step 1 In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chili oil. Add the chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
Step 2 Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Discard marinade.
Step 3 Grill chicken for 2 to 3 minutes per side, until no longer pink. Time will depend on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with peanut sauce for dipping. Serve with Basmati Rice and Cucumber salad. Serves 4
Thai Peanut Sauce for Dipping
2 Teaspoons Vegetable Oil
2 Clove Garlic, Minced
1 Tablespoon Minced Fresh Ginger Root
1 Cup Hot Water
¼ Cup Peanut Butter, Or More To Taste
½ Lemon, Juiced
2 Tablespoons Thai-Style Sweet Chili Sauce
3 Tablespoons Hoisin Sauce
1 Tablespoon Soy Sauce
1 Pinch Red Pepper Flakes, Or More To Taste
Step 1 Heat vegetable oil in a medium saucepan over medium heat. Cook and stir garlic and ginger in hot oil until fragrant, about 1 minute. Add hot water, peanut butter, and lemon juice to the saucepan; stir until smooth. Stir chili sauce, hoisin sauce, and soy sauce into the peanut butter mixture.
Step 2 Reduce heat to low and cook sauce at a simmer until thickened, about 5 minutes. Add red pepper flakes; stir.