Servings: 6

2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
1 tablespoon canola oil for cooking 1 tablespoon canola oil for cooking
Kosher salt and freshly ground black pepper, to taste Kosher salt and freshly ground black pepper, to taste
Peanut sauce Peanut sauce
 
Marinade: subheading: Marinade:
¼ cup coconut milk ¼ cup coconut milk
2 tablespoons soy sauce 2 tablespoons soy sauce
2 ½ teaspoons yellow curry powder 2 ½ teaspoons yellow curry powder
1 ½ teaspoons turmeric 1 ½ teaspoons turmeric
3 cloves garlic, minced 3 cloves garlic, minced
1 tablespoon freshly grated ginger 1 tablespoon freshly grated ginger
1 tablespoon brown sugar 1 tablespoon brown sugar
1 tablespoon fish sauce 1 tablespoon fish sauce

In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.
In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 to 4 hours, turning the bag occasionally.
Drain the chicken from the marinade, discarding the marinade.
Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12 to 15 minutes.
Serve immediately with peanut sauce.