Ingredients:

  • 1.5 lbs chicken breast or boneless skinless thighs, thinly sliced into strips
  • 1/2 cup full-fat coconut milk
  • 2 tbsp Thai red curry paste
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tsp ground turmeric
  • 1 tbsp minced garlic
  • 1/2 cup creamy peanut butter
  • 1/2 cup coconut milk
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tbsp brown sugar
  • 1 tsp red curry paste
  • 2 tbsp water
  • 1 large English cucumber, thinly sliced
  • 1/4 cup rice vinegar
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 2 tbsp thinly sliced red onion

Instructions:

  1. Combine coconut milk, red curry paste, fish sauce, brown sugar, turmeric, and garlic in a bowl; whisk until sugar dissolves.
  2. Toss chicken strips in the marinade until fully coated, cover, and refrigerate for at least 4 hours.
  3. Thread the marinated chicken onto soaked bamboo skewers in a zig-zag pattern.
  4. Heat a grill or cast-iron grill pan to medium-high and sear skewers for 3–4 minutes per side until mahogany-colored char marks appear.
  5. Prepare peanut sauce by blending peanut butter, coconut milk, soy sauce, lime juice, brown sugar, and red curry paste; warm in a saucepan and add water to adjust consistency.
  6. Mix sliced cucumber, rice vinegar, sugar, salt, and red onion to create the cucumber salad.