All the flavours of the orient are brought together in this delicious dish.
Frylight Cooking Spray
6 boneless chicken breasts, cut into 1 inch cubes
6 wooden skewers (soaked in water)
For the marinade:
2 tbsp soy sauce
3 tbsp dark brown sugar
2 tbsp fresh lime juice
2 tbsp olive oil
1 tbsp curry powder
2 garlic cloves, crushed
1 tsp fresh ginger, minced
1/2 tsp ground cardamom
Peanut Coconut Sauce:
400ml tin coconut milk
2 tbsp peanut butter
2 tbsp dark brown sugar
1 tbsp soy sauce
1 1/2 tsp red curry paste
Whisk all the marinade ingredients together in a large bowl. Add the chicken into the bowl and rub the marinade into the meat with your hands for 1 minute until fully coated. Cover the bowl with cling film and marinate in the refrigerator for at least 1 hour or as long as overnight.
Thread 6 to 8 chicken cubes onto each skewer then spray with Frylight.
Combine the coconut milk, peanut butter, brown sugar, soy sauce, and red curry paste in a saucepan and cook over medium heat for 3 minutes, stirring occasionally. Set aside.
You can cook the chicken on a BBQ or under the grill. Spray the rack with Frylight before placing the chicken on. Cook for 8 to 10 minutes, turning the skewers over halfway through. Allow the chicken to rest for a few minutes before serving.
Serve the skewers with the Peanut Coconut Sauce alongside.