Classic Southeast Asian grilled chicken skewers, marinated in a fragrant blend of turmeric and lemongrass, served with a rich, sweet-and-savory spicy peanut sauce.
0 of 16 ingredients checked
16 items
Make the marinade: Combine lemongrass, turmeric, coriander, cumin, sugar, salt, and soy sauce in a bowl.
Add the chicken strips and toss to coat well. Cover and refrigerate for 60 minutes (or overnight).
While chicken , make the sauce. Pulse the peanuts in a food processor until finely ground but not butter.
Heat a teaspoon of oil in a small saucepan over medium heat. Fry the red curry paste for 1 minute until fragrant.
Add the coconut milk, ground peanuts, sugar (to taste), fish sauce, and tamarind. for 5 minutes until thickened.
Thread the chicken onto the soaked bamboo skewers.
Preheat a grill or grill pan to medium-high heat (approx 200°C).
Grill the skewers for 3-4 minutes per side, basting with a little oil, until charred in spots and cooked through.
Serve hot with the peanut sauce and lime wedges.
