Ingredients

• 1.25 cups unsweetened coconut milk , divided
• 5 teaspoons yellow curry powder , divided
• 4 teaspoons white sugar , divided
• 4 teaspoons fish sauce , divided
• 0.5 teaspoons granulated garlic
• 1 pound skinless , boneless chicken breasts, cut into strips
• 8 skewers
• 2 tablespoons olive oil
• 0.5 cups chicken broth
• 0.25 cups creamy peanut butter
• 1 tablespoon lime juice

Instructions

1. 1 Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl. Add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
2. 2 Remove chicken from marinade and shake off excess. Discard remaining marinade. Thread marinated chicken onto skewers.
3. 3 Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
4. 4 Bring remaining 3/4 cup coconut milk to a simmer in a small saucepan over medium heat. Stir in remaining 3 teaspoons curry powder and simmer for 4 minutes. Add chicken broth, peanut butter, lime juice, remaining 3 teaspoons sugar, and remaining 3 teaspoons fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.

Nutrition per serving