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Grilled Thai Curry Chicken Skewers with Coconut-Peanut Sauce
Ingredients
  • subheading: FOR THE CHICKEN:
  • ¼ cup soy sauce (use gluten-free if needed)
  • 3 tablespoons dark brown sugar, packed
  • Zest of one lime
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, minced
  • 1 tablespoon curry powder
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • ½ teaspoon salt
  • 2-½ - 3 pounds boneless, skinless chicken breasts
  • subheading: FOR THE COCONUT-PEANUT SAUCE:
  • 1 (13-oz) can coconut milk (do not use low fat)
  • ¼ cup peanut butter
  • ⅓ cup dark brown sugar, packed
  • 1-½ tablespoons soy sauce (use gluten-free if needed)
  • 1 tablespoon red curry paste
  • 3 tablespoons fresh lime juice, from 2 limes
  • subheading: FOR SERVING:
  • 1 lime, cut into wedges (optional)
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