1cuplight coconut milksave the extra for the peanut sauce!
2clovesgarlicminced
1limejuice only
2tbs.liquid or coconut aminoscan use soy sauce
2tsp.turmeric powder
3boneless, skinless chicken breaststrimmed of fat
peanut sauce
⅓cupunsweetened peanut butter
2tbs.red curry pasteI use Thai Kitchen
¼cuplight coconut milk
1tsp.brown sugar
1tsp.sriracha add more for more heat!
2tsp.liquid or coconut aminoscan use soy sauce
optional for serving
lime wedges, sliced anaheim peppers, sliced bell peppers, cauliflower or regular rice
Instructions
Place kebab skewers (soak 10) onto a cooking sheet and cover with water. Place a pot lid or something weighted onto skewers so they stay covered and let soak until ready to skew.
Combine the first five ingredients in a large bowl or tupperware. Slice chicken breasts into 1" pieces (slice lengthwise, then dice), season lightly with salt and pepper and place into bowl, covering all pieces.Place bowl into refrigerator for at least 10 minutes, preferably 20-30.
Combine all ingredients for the peanut sauce and taste for seasoning.
Heat outdoor grill to 400 degrees or start to warm a grill pan over medium heat.
After chicken has marinated, skew 6-7 chicken pieces onto skewers leaving room on one end. Thread the chicken pieces twice through the skewer so they're less likely to fall from stick.
On outdoor grill, cook kebabs for about 5 minutes per side. On indoor grill pan, spray with cooking spray (not needed if you have a nonstick pan) and cook for the same time or until chicken is no longer pink.
Serve on their own or over rice! Top with peanut sauce and place more on the table for dipping. Let chicken rest for a few minutes before sliding off of kebabs!
Keyword buffalo sauce, chicken, coconut milk, kebabs, pad thai, peanut, red curry paste, satay, skewers