Ingredients:
For chicken
1 pound chicken (thighs or breast) cut into 1 inch cubes
1/2 cup coconut milk
2 tbsp soy sauce
3 tsp yellow curry powder
2 tsp turmeric
3 garlic cloves- minced
1 tbsp fresh ginger- grated
1 tbsp brown sugar
1 tbsp fish sauce
For peanut sauce
3 tbsp creamy peanut butter
1 tbsp soy sauce
2 tbsp coconut milk
1 tbsp fresh lime juice
2 tsp brown sugar
2 tsp chili garlic sauce
Instructions:
Cut chicken into 1 inch cubes and set aside.
in a large mixing bowl, add coconut milk, soy sauce, yellow curry powder, turmeric, minced garlic, grated ginger, brown sugar and fish sauce. Mix together and add in the chicken cubes. Make sure to mix well and cover all the chicken peices with the sauce. Cover and place in the REFRIGERATOR to marinate for at least 2 hours, ideally overnight.
When ready to cook, take the marinated chicken out of the REFRIGERATOR and set out to bring close to room temperature.
Heat grill, pan or preheat oven to 400 degrees F.
Meanwhile, in a medium mixing bowl add peanut butter, soy sauce, coconut milk, lime juice, brown sugar and chili garlic sauce. Mix well to combine and set aside.
Once cooking device is hot, cook the chicken until tender and golden brown (times will vary depending on cooking method).
Serve with peanut sauce, cilantro and freshly cut lime wedges.