For the Chicken

  • 750g Chicken Thighs (boneless, skinless, cut into strips)
  • 1/2 tin of good quality coconut milk
  • 1 tablespoon fish sauce
  • 2 teaspoons curry powder
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper

For the Sauce

Let’s Cook It

Step 1

Whisk coconut milk, fish sauce, curry, sugar, salt and pepper. Rub marinade into chicken chicken strips in a bowl and chill for up to 3 hours, mixing occasionally.

Step 2

Combine soy sauce, vinegar, red pepper, sugar, ginger, sesame oil, Nutty Professor Cashew Nut Butter or Nutty Professor Extreme Nut Butter and stock in a pan and bring to a boil over medium heat, whisking until smooth, 2 to 3 minutes. Thin with more stock, if you wish. Remove from heat, let cool, cover and chill.

Step 3

Preheat grill to medium. Remove chicken from marinade; discard marinade. Thread each piece of chicken onto a skewer. Grill for 5 to 7 minutes, turning once, until chicken is cooked through. Serve hot with sauce.

Additional Notes

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