Recipe by littleturtle
Southeast Asian marinated and skewered meat with a spicy, mildly sweet peanut sauce. One of America's favorite dishes at Thai restaurants, though originally Indonisian rather than Thai. May be prepared with chicken, pork, beef sirloin or top round, or lamb shoulder. This recipe serves 6 for dinner or 18 as an appetizer.
Top Review by Sarah Cox
This was so easy to make and was so popular! I followed the directions except I had to use canola oil in place of sesame. In the future I will use sesame, but I don't think it made much of a difference. Everyone loved these! I will make again soon. Thank you for posting this!
- 3 boneless skinless chicken breasts
- 1⁄2 cup roasted peanuts, coarsely chopped
- 2 garlic cloves, crushed
- 3⁄4 teaspoon ground ginger
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 1⁄4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon brown sugar
- 1 pinch chili powder
- bamboo skewers, soaked for 1/2 hour in cold water so they don't burn or metal skewer
Directions See How It's Made
- Cut the chicken into 1/2" chunks.
- In a skillet, roast the peanuts over medium heat for 2 minutes.
- Add garlic and ginger and cook for 2 more minutes.
- Add curry and coriander and heat for 1 more minute.
- Combine with all remaining ingredients; mix well.
- Let chicken marinate in mixture overnight.
- Preheat oven to 325°F.
- Thread chicken evenly onto the skewers.
- Cover a baking sheet with foil and rest the skewered chicken on top.
- Pour the marinade over the chicken.
- Bake in oven for 10 minutes.