Ingredients
400g or 1 can full fat coconut milk
13-16 pre-soaked bamboo skewers
1.5 tbsp oil
Marinade:
600g / 1.2lb boneless chicken thighs, cut into 2cm pieces
1 tbsp curry powder
1 tsp white sugar
2 tsp red curry paste
1 tsp salt
Thai Peanut Sauce:
2 tbsp red curry paste
¾ cup or 180g natural peanut butter, smooth
¼ cup or 50g white sugar
2 tsp dark soy sauce
1 tsp salt
2 tbsp cider vinegar
¾ cup or 185ml water
Serving:
2 tbsp peanuts finely chopped
Lime wedges (optional)
Coriander or cilantro leaves and sliced red chili (optional)
Preparation
Closed Position
Plates: Grill
Skewers:
Pre-soak skewers in water for at least 2 hours or overnight.
In a medium bowl, mix together marinade ingredients and ¼ cup of coconut milk. Add chicken pieces and massage mixture into chicken and set aside for minimum 20 minutes or overnight.
Place grill plates onto the Grill Master and preheat both to 220°C by touching the CHICKEN button or TEMP button once and – button to desired temperature. Touch OK to start preheating.
Thread chicken onto skewers, around 4-5 pieces each.
Once grill is heated, brush oil onto plates. Place skewers onto grill and cook in Closed position for 3-5 minutes until golden brown or until fully cooked. (Work in batches as needed.)
Peanut Sauce:
In a saucepan over medium low heat, add in the remaining coconut milk, peanut sauce ingredients.
Stir to combine to simmer, stirring constantly for 5 minutes.
Adjust consistency with water, it should be pourable but semi-thick sauce.
Cover with lid and keep warm while cooking skewers.
Serving:
Pour sauce into a small bowl, sprinkle in some chopped peanuts or stir in.
Place skewers on serving plate, sprinkle with remaining peanuts, cilantro, and chili.
Serve with sauce on the side for dipping, may also add a side of rice.