INGREDIENTS
1/2 cup
coconut milk
2 tsp
red curry paste
1/2 tsp
ground turmeric
1 tsp
brown sugar
1 tbsp
chopped fresh cilantro
1 tbsp
fish sauce
1 lb
boneless skinless chicken breasts (cut into 1x3” strips)
12
bamboo skewers (soaked in cold water for at least 30 minutes)
1 cup
coconut milk
3 tbsp
red curry paste
1/2 cup
chunky peanut butter
1/2 cup
chicken stock
1/4 cup
brown sugar
1 tbsp
tamarind paste **
1 tbsp
fresh lime juice
1 tsp
salt
Chopped peanuts, (for garnish)
3 tbsp
rice wine vinegar
1 tbsp
water
2 tbsp
sugar
1/2 tsp
salt
1
medium cucumber, (thinly sliced)
1
red onion (diced)
1
small Thai or serrano chili (thinly sliced (plus more for garnish))
1 tbsp
chopped fresh cilantro ((plus more for garnish))