PREPARATION TIME:
2.5 hours
COOKING TIME:
Approx. 20 minutes
INGREDIENTS
Makes 30 sticks
• 1 1/2 cups creamy coconut milk (from can)
• 6 cloves garlic, pressed and rubbed on chicken
• 3 tbsps Lily’s peanut butter, rubbed on chicken
• 3 teaspoon curry powder
• 1 thumbsize, ground turmeric
• 3 tablespoons, chopped cilantro (wansoy)
• 4 1/2 teaspoons brown sugar
• 1 teaspoon salt
• 1 tablespoon Fish sauce
• 1 1/2 teaspoon ground black pepper
• 1 ¼ kilo skinless, boneless chicken thigh fillets cut into 1 inch strips
• 30 (6 inch) wooden skewer
FOR THE SAUCE
• About 3 cups coconut milk (kakang gata from 3 fresh coconuts)
• 3 tablespoon curry powder
• 1 1/2 cup Lily’s peanut butter
• 2 1/4 cup chicken stock (dissolve 1 chicken broth cube in water)
• 3/4 cup brown sugar
• 6 tablespoons lime or lemon juice
• 3 teaspoon soy sauce
• 1 tbsp, ginger, grated
• Salt to taste
Garnish with chopped peanuts and chopped cilantro leaves.
DIRECTION
1. Rub chicken with pressed garlic and lily’s peanut butter, salt and pepper. Let it stand for 15 minutes.
2. For the marinade: Stir together coconut milk, garlic, turmeric, cilantro, curry powder, ground turmeric, fish sauce, brown sugar, until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours. Thread marinated chicken onto skewers after marinating.
3. For the sauce: Mix coconut milk, chicken stock, curry powder, grated ginger, Lily’s peanut butter, and brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
4. Preheat a grill for medium-high heat. Then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.
5. Garnish with chopped peanuts and chopped cilantro leaves.
