1poundboneless skinless chicken breasts or tenderloinscut into thin strips
1/2cupcoconut milk
1tablespoonbrown sugaror coconut sugar
2clovesgarlicminced
1teaspoonfresh gingergrated
2teaspoonssesame oil
Juice of 1 lime
1teaspooncoriander
1/2teaspooncumin
1/2teaspoontumeric
For the Cucumber Relish:
1/4cupwhite vinegar
2tablespoonssugar
1cucumberpeeled, seeded, and cut into 1/4-inch dice
1/4teaspoonred pepper flakes
1/4cupfresh mint leaveschopped coarse
1shallotminced
1tablespoonfish sauce
For the Peanut Sauce:
1tablespooncoconut oil
1tablespoonThai red curry paste
1tablespoonpacked dark brown sugar
2garlic clovesminced
1cupcoconut milk
1/3cupchunky peanut butter
1/4cuproasted unsalted peanutschopped
1tablespoonlime juice
1tablespoonfish sauce
1teaspoonsoy sauce
Instructions
For the Chicken:
Place all the ingredients for the chicken in a container. Marinate for at least 4 hours and up to overnight.
Prior to cooking soak bamboo skewers for 30 minutes. Thread the chicken onto the skewers and grill over medium. for 2-3 minutes on each side until cooked through. Serve with the dipping sauce and relish.
For the Cucumber Relish:
Combine the vinegar and sugar in a small saucepan. Heat over high heat and stir until all the sugar is dissolved. Cool to room temperature, then stir in the cucumber, red pepper, mint, shallot, and fish sauce. Refrigerate until needed.
For the Peanut Dipping Sauce:
Heat the coconut oil in small saucepan over medium. Add the curry paste, sugar, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Pour in the coconut milk and bring to a simmer. Whisk in the peanut butter until the mixture is smooth. Remove from heat and stir in peanuts, lime juice, fish sauce, and soy sauce. Cool to room temperature.