INGREDIENTS
2
boneless skinless chicken breasts (3/4 to 1 pound total)
10
wooden skewers (soaked for about 30 minutes before using)
1
scallion (thinly sliced)
1/2 cup
full-fat coconut milk
3 cloves
garlic (minced)
1/2 tsp
curry powder
1/2 tsp
salt
1/2 tsp
ground black pepper
1/4 tsp
cayenne powder
1/4 cup
natural creamy peanut butter
3 cloves
garlic (minced)
2 tbsp
sesame oil
1 tbsp
olive oil
1 tbsp
soy sauce
1 tbsp
lime juice