Dine in Thai style!

22 September 2020
For 5
Prep time
120 minutes
Total time
140 minutes

For the chicken

1- 1 ½ kg boneless, skinless chicken breasts
1/4 cup soy sauce
3 tbsps dark brown sugar, packed
Zest of 1 lime
2 tbsps vegetable oil
3 garlic cloves, minced
1 tbsp curry powder
3 pods cardamom, ground
½ tsp salt

For the coconut and peanut sauce

1 can coconut milk
¼ cup peanut butter
⅓ cup dark brown sugar, packed
1 ½ tbsps soy sauce
1 tbsp red curry paste
3 tbsps fresh lime juice, from 2 limes

For serving

1 lime, cut into wedges (optional)
Bamboo skewers (let them soak in water for 30min)


Pound the chicken breasts to an even 1- 1 ½ cm thickness between two pieces of parchment
paper. Cut the breasts into cubes and set aside.

In a large bowl, make the marinade by combining the soy sauce, dark brown sugar, lime zest,
vegetable oil, garlic, curry powder, ginger, cardamom and salt. Add the chicken pieces to the
bowl and mix until chicken is evenly coated. Cover the bowl with plastic wrap and marinate in
the refrigerator for at least 2 hours or overnight.

Make the sauce by whisking together the coconut milk, peanut butter, brown sugar, soy sauce
and red curry paste in a medium saucepan. Bring to a simmer, then cook over medium heat,
stirring occasionally, for about 3 minutes. Add the fresh lime juice. Set aside.

Preheat the grill to high heat. Meanwhile, thread the chicken pieces onto skewers. Grease the
grill. Place the skewers on the grill and cook for about 10 minutes, turning once, or until the
chicken is cooked through.

Serve the chicken skewers with the coconut and peanut sauce and lime wedges, if desired.

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