1/2 cup coconut milk
1 tablespoon fish sauce
2 teaspoons red curry paste
1 teaspoon sugar or brown sugar
1 tablespoon chopped cilantro
1/2 teaspoon ground turmeric
Salt and freshly ground black pepper
1 pound boneless, skinless chicken breasts
Bamboo skewers, soaked in cold water
1 cup coconut milk
3 tablespoons red curry paste
1/2 cup chunky peanut butter
1/2 cup chicken stock
1/4 cup palm sugar or brown sugar
2 tablespoons of fresh lime juice
1 teaspoon salt
1 large Japanese cucumber, halved and thinly sliced
1/2 red onion, thinly sliced
1 tablespoon of crushed red pepper flakes
1/3 cup white wine vinegar
2 teaspoons sugar or brown sugar
1 teaspoon salt
Cilantro leaves, for garnish
In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate for up to 4 hours.
Meanwhile, prepare the sauce: Bring the coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1 to 2 minutes. Whisk in peanut butter, stock and sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and add lime juice and salt. Set aside to cool to room temperature.
Prepare salad: Place cucumber, onions, and pepper flakes in a small bowl. Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and then pour over cucumber mixture. Garnish with cilantro leaves and set aside.
Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut sauce and cucumber salad.