Ingredients
- ●1 tablespoon coconut oil or vegetable oil
- ●3 tablespoons packed dark brown sugar
- ●2 cloves garlic, finely chopped
- ●2 teaspoons Thai curry paste
- ●1 teaspoon ground turmeric
- ●1 cup lite coconut milk
- ●2 tablespoons fresh lime juice
- ●1 tablespoon fish sauce
- ●1/3 cup almond butter
- ●1 pound boneless, skinless chicken breast halves
Make It
Step 1
Heat oil in medium saucepan over medium heat. Add sugar, garlic, curry paste and turmeric; cook, stirring constantly, for 30 seconds. Stir in coconut milk, lime juice and fish sauce. Bring to a boil. Cook for 2 minutes. Remove from heat.
Step 2
Pour ½ cup mixture into large bowl. Let cool. Add almond butter to mixture in saucepan; stir well.
Step 3
Cut chicken into 1 to 1 ½-inch-wide strips. Place in bowl with cooled mixture; stir to coat.
Step 4
Thread chicken onto 12 (6-inch) skewers. Discard marinade.
Step 5
Grill or broil skewers for 3 to 4 minutes on each side or until no longer pink and cooked through.
Step 6
Reheat dipping sauce in saucepan over low heat. Serve chicken with sauce.
Cook’s Tip:
If using wooden skewers, soak in water to prevent from burning while cooking.
