2 tablespoons
chopped fresh cilantro, plus more for serving
2 tablespoons
brown sugar
2 tablespoons
fish sauce
½ teaspoon
kosher salt
2 pounds
boneless, skinless chicken tenders
18
metal or bamboo skewers
¼ cup
crushed peanuts, for serving
Peanut Sauce
1 (13.5-ounce)
can full-fat coconut milk
1 to 2 tablespoons
Thai red curry paste, (add more if you want it spicy)
¾ cup
unsweetened creamy peanut butter, (we like natural style)
½ tablespoon
kosher salt
¾ cup
sugar
2 tablespoons
apple cider or white vinegar
Method
Make the chicken. In a small bowl combine coconut milk, garlic, turmeric, cilantro, brown sugar, fish sauce, and salt.
Pat the chicken dry. Using a mallet or rolling pin, pound the chicken tenders until very thin. Arrange the chicken in a single layer in a baking dish or rimmed baking sheet, then pour the marinade over top. Cover and marinate, refrigerated for 2 hours or up to overnight.
Meanwhile, make the peanut sauce. To a small saucepan, add the coconut milk, curry paste, peanut butter, salt, sugar, vinegar, and ½ cup water; whisk to combine. Bring the sauce to a simmer over low heat and cook, whisking, until slightly thickened, about 5 minutes. Remove the saucepan from heat and let sit for 10 minutes before serving. If the sauce gets too thick while cooling, reheat it over low and add a splash or two of water.
Preheat the grill on medium. Tightly thread the chicken onto the skewers, dividing evenly. Place the skewers on the grill and cook, undisturbed, 3-5 minutes per side. Transfer to a serving platter.
Garnish the chicken with cilantro and peanuts. Serve with the peanut sauce on the side.