Serves 4 as main entrée -or- 12 skewers for appetizer
Recipe:
12 – 6 inch skewers
1 can light coconut milk
1 lbs. chicken thighs (can use breast as well)
For Marinade:
½ tbsp curry powder
1 tsp coconut sugar
2 tsp red curry paste
½ tsp Himalayan pink salt
¼ tsp black pepper
1 lime zested
¼ cup light coconut milk
Thai Peanut Sauce:
2 tbsp red curry paste
½ cup natural peanut butter
2 tbsp coconut sugar
1 tbsp tamari
½ cup water
1 lime zested
2 tbsp lime juice
Pinch of salt
Pinch of red chili flake
Rest of the can of light coconut milk
Garnish:
Chopped Toasted Peanuts
Limes
Chopped Fresh Cilantro
How To:
- Cut the chicken thighs into ½ inch squares and place into a bowl.
- To the chicken add the ½ tbsp curry powder, 1 tsp coconut sugar, 2 tsp red curry paste, ½ tsp Himalayan pink salt, ¼ tsp black pepper, 1 lime zested, and ¼ cup coconut milk. Mix all together and allow to marinate for at least 1 hour. Soak the skewers in water so they don’t burn on the grill.
- After the chicken has marinated for 1 hour evenly distribute the chicken on the skewers, and prepare the grill.
- While the grill is preheating add the 2 tbsp red curry paste, ½ cup natural peanut butter, 2 tbsp coconut sugar, 1 tbsp tamari, ½ cup water, 1 zested lime, 2 tbsp lime juice, pinch of salt, pinch of chili flake, and the rest of the light coconut milk to a small sauce pot and allow to come to a simmer.
- Grill the skewers for about 4-5 minutes of each sides. Make sure the chicken is 165 degrees F before serving.
- Place the grilled skewers on a platter. Garnish with the peanuts, lime wedges, and fresh cilantro and the dipping sauce on the side.
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