20 minutes (plus 4 hours marinade)
Serves 4 as a starter
Ingredients
Chicken breast or thigh 2 breasts or 4 thighs
Coconut milk 1 tin
Red Thai curry paste 4 tsp
Soy sauce 1 tbsp
Curry powder 2 tsp
Peanut butter 3 tbsp
Fish sauce 1 tbsp
Sugar 3 tsp
Rice wine vinegar 1 tbsp
Method
Prepare the marinade by combining a quarter of the coconut milk with 2 tsp red curry paste, soy sauce, 1 tsp sugar and the curry powder.
Cut the chicken into 3 cm cubes, combine with the marinade and leave in the fridge for at least 4 hours.
To prepare the wooden skewers soak them in water for half an hour before using.
Skewer the chicken cubes, heat some oil in a large frying pan, and cook the chicken for 8 - 10 minutes, turning occasionally.
To make the peanut dipping sauce, in a saucepan heat the remaining coconut milk, 2 tsp red curry paste, peanut butter, fish sauce, 2 tsp sugar and rice wine vinegar. Bring to a simmer and take off the heat.
Serve with pickled cucumber salad and some lime slices.
Eat and enjoy!
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