Ingredients

• 0.5 cups coconut milk
• 1 clove garlic , minced
• 1.5 teaspoons brown sugar
• 1 teaspoon curry powder
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 0.75 pounds skinless , boneless chicken breast halves - cut into 1 inch strips
• 10 , 6 inch

Instructions

1. 1 To make the marinade: Whisk coconut milk, garlic, brown sugar, curry powder, salt, and pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.
4. 4 To make the peanut sauce: Whisk coconut milk, chicken stock, peanut butter, brown sugar, and curry powder together in a saucepan over medium-high heat until simmering. Reduce the heat and simmer, whisking constantly, until smooth and thickened, about 5 minutes. Remove from the heat and stir in lime juice, soy sauce, and salt.
5. 5 While the sauce is coming to a simmer, cook chicken skewers on the preheated grill until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Serve skewers with warm peanut sauce.

Nutrition per serving