Ingredients

• 1 tablespoon red curry paste
• 4 teaspoons curry powder
• 1.5 teaspoons kosher salt
• 1 teaspoon white sugar
• 1 teaspoon brown sugar
• 1 teaspoon fish sauce
• 0.33 cups coconut milk
• 1.5 pounds skinless , boneless chicken thighs
• bamboo skewers

Instructions

1. 1 For marinade, combine curry paste, curry powder, salt, white sugar, brown sugar, fish sauce, and coconut milk in a bowl. Stir until smooth and set aside.
2. 2 Cut chicken thighs into approximately 1-inch pieces, and transfer into the marinade. Mix thoroughly, then wrap and refrigerate for at least 2 hours or up to overnight before grilling.
3. 3 For peanut sauce, add peanut butter, coconut milk, garlic, brown sugar, fish sauce, soy sauce, lime juice, sesame oil, and Sriracha to a bowl and whisk thoroughly together. Add water if desired to thin the sauce. Taste for seasoning, and adjust if necessary. Wrap and refrigerate until needed.
4. 4 Soak bamboo skewers in water for at least 30 minutes before using.
5. 5 Once chicken is marinated, skewer chicken pieces on bamboo so that the meat is touching, but not pressed tightly together.
6. 6 Prepare a charcoal grill. Charcoal should be ashy white and very hot. Brush the grates lightly with oil.
7. 7 Grill chicken over charcoal until chicken firms up and springs back to the touch, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition per serving