1 1/2 lbs boneless, skinless, chicken breasts, cut into 1/2 inch strips
2 Tbsp turmeric
1 clove garlic, minced
1 tsp coriander
1/2 tsp sugar
1/2 C unsweetened coconut cream
2 Tbsp vegetable oil
1 13.5 oz. can unsweetened coconut milk
1/2 C creamy peanut butter
1/3 C sugar
1/4 C water
3 Tbsp Thai red curry paste
2 Tbsp lime juice
1/2 tsp salt
skewers (soaked in water for at least 30 minutes before cooking, if wooden)
In a large bowl, mix turmeric, garlic, coriander, sugar, and coconut cream.
Place chicken strips in mixture and let sit for 5 minutes. Thread chicken strips onto skewers.
Heat vegetable oil, in a medium pan, over medium-high heat. Pan-grill the chicken skewers until cooked through.
In a medium pot, combine coconut milk, peanut butter, sugar, water, red curry paste, lime juice, and salt, over medium heat.
Whisking continuously, bring mixture to a boil. Reduce heat and simmer for 4-5 minutes, or until slightly thickened.
Remove from heat. Serve with peanut sauce.