Skewered Chicken Thighs with Peanut Sauce

1. 1

   Start a charcoal or gas grill or preheat the broiler; the fire should be only moderately hot, and the rack should be at least 4 inches from the heat source.

2. 2

   Put the peanut butter in a small saucepan over medium heat; add the curry paste and enough coconut milk to achieve a creamy, stirrable consistency.

3. 3

   Cook over low heat, whisking, for about 5 minutes; do not boil.

4. 4

   Stir in the nam pla and lime juice.

5. 5

   Marinate the chicken in this mixture for 5 minutes or up to an hour.

6. 6

   Grill or broil slowly, until nicely browned and cooked through, 10 minutes or longer.

7. 7

   Serve hot, sprinkled with fresh lime juice and garnished with cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.