Preparation: 10 min
Cooking: 10 min
250 ml (1 c) coconut milk
60 ml (¼ c) chunky peanut butter
15 ml (1 T) brown sugar
15 ml (1 T) Thai red curry paste
3 garlic cloves, crushed
juice of ½ lemon
4 chicken breasts, cut into long, flat strips
20 g butter, melted
chopped peanuts to garnish
1 Peanut sauce: Putall the ingredients except the lemon juice into a microwave-safe bowl and microwave on high for 2 minutes. Remove and stir. Return to the microwave for 2 minutes. Stir in the lemon juice and set aside to cool.
2 Skewers: Thread 2 chicken strips onto a skewer, brush the chicken with butter and transfer to a microwave-safe plate. Repeat with the remaining chicken and butter. Microwave on high for 3 minutes. Baste with the peanut sauce and return to the microwave for 1 minute.
3 Serve the chicken with the remaining peanut sauce on the side.