1. In a bowl stir curry paste and 1/4 cup coconut milk until combined. Add chicken and turn to coat, then let stand for 15 minutes at room temperature stirring occasionally. 2. Prepare charcoal grill or preheat gas grill for cooking over medium heat. 3. In a small bowl mix with a whisk peanut butter, soy sauce, brown sugar, cayenne, remaining 1/3 cup of coconut milk and 1 tbsp of hot water until blended and smooth. Transfer to a serving bowl. 4. Thread 2 chicken strips onto each skewer like an accordion. Place skewers onto hot grill, cover and grill until chicken is no longer pink; approx 5 to 8 minutes. Turn skewers once during grill time. 5. Serve with peanut sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
