- Servings: 20 skewers
- Prep Time: 30 minutes plus 1 hour marinade time
- Cook Time: 30 minutes
- 2 tablespoons fish sauce
- 2 tablespoons minced garlic 1 tablespoon soy sauce
- 1 tablespoon sugar
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon ground turmeric
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- 1 tablespoon Massaman curry paste (see note)
- ½ cup coconut milk
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch wide strips
- 2 teaspoons Massaman curry paste
- 2 tablespoons fish sauce Zest and juice of 1 lime
- ¼ cup creamy peanut butter 2 tablespoons sugar
- 1 teaspoon sriracha sauce, plus more as needed
- 2 cups coconut milk
- ½ cup crushed peanuts, plus more for garnish
1. In a dish or pan, soak 20 wooden skewers in water for at least 3 hours to prevent burning.
2. For the marinade: In a large zip-top bag, combine all the marinade ingredients except the chicken and parsley. Squeeze the bag to mix well. Add the chicken pieces and seal the bag well. Squeeze the bag to coat the chicken with the marinade. Place the bag in the refrigerator for at least 1 hour.
3. For the peanut sauce: Meanwhile, in a medium saucepan, combine all the peanut sauce ingredients over medium heat. Cook, stirring continuously, until thickened slightly, 10–15 minutes. Garnish with additional crushed peanuts.
4. Preheat the broiler to high. Line a baking sheet with aluminum foil and top with a wire rack. Coat lightly with cooking spray.
5. Remove the marinated chicken from the bag. Skewer each piece lengthwise. Place on the rack, leaving space between each skewer.
6. Broil for 7–8 minutes, until lightly golden brown. Carefully ﬂip each skewer and return to the oven. Broil on the second side for 5 minutes.
7. Transfer to a serving platter, garnish with parsley, and serve with the warm peanut sauce.
You can ﬁnd Massaman curry paste in the ethnic food aisle of most grocery stores. However, if you can’t ﬁnd it, feel free to substitute a mild curry powder mixed with a touch of ﬁve-spice powder.