I just love a good appetizer. Anything bite-sized, on a skewer or finger food is just a winner in my book. This recipe for Red Curry Coconut and Peanut Chicken is one of those recipes that will get your taste buds going, and will make your tummy happy.
This dish has strong flavors throughout - between the red curry sauce, the cilantro and hot red chili peppers, these bite-sized chicken skewers are beyond delicious! Make this for an upcoming gathering and your guests won't be able to get enough!
Ingredients
For the chicken
- 6 boneless, skinless chicken thighs
- 1 tablespoon shallots
- 1 tablespoon minced garlic
- 1 tablespoon ginger
- Pinch of salt and pepper
- 2 tablespoons sesame oil
For the red curry
- 1 tablespoon coconut oil
- 1 tablespoon minced garlic
- 1 tablespoon shallots
- 1 tablespoon red curry paste
- 1 ½ cups coconut milk
- ½ cup unsweetened peanut butter
- Juice from one lime
- Pinch of salt and pepper
For garnish
- Fresh cilantro, chopped
- Red chili pepper, sliced thinly
Directions
- With chicken thighs in a mixing bowl, add shallots, garlic, ginger, salt and pepper, and sesame oil, then mix to coat chicken.
- On a preheated grill set to medium-high heat, place chicken thighs and flip once starting to brown. Remove from heat and set aside once cooked through.
- To make the curry sauce, in a small saucepan on the stove, heat coconut oil, then add garlic and shallots until starting to brown, then add red curry paste, coconut milk, and peanut butter, stirring throughout to combine well.
- Remove saucepan from heat, then add juice from one lime and a pinch of salt and pepper.
- On a cutting board, chop chicken thighs into halves and run a skewer through.
- Plate chicken thighs, then top with prepared curry sauce. Garnish with fresh cilantro and sliced chili pepper.
