- 1 1/2 lb. boneless, skinless chicken thighs
- 1/2 cup coconut milk
- 1/4 cup fish sauce
- 3 Tbs. firmly packed light brown sugar
- 2 Tbs. chopped fresh cilantro
- 1 Tbs. Madras curry powder
- 1 Tbs. canola oil
- Peanut sauce for serving
Cut the chicken into strips 4 inches long by 1/2 inch wide. In a large bowl, stir together the coconut milk, fish sauce, brown sugar, cilantro and curry powder. Add the chicken and stir until evenly coated. Cover and refrigerate for at least 1 hour or up to overnight.
Preheat an indoor electric grill to medium-high heat according to the manufacturers instructions.
Remove the chicken from the marinade and discard the marinade. Using 12 to 15 wooden skewers, each 9 inches long, thread 2 to 3 pieces of chicken onto each skewer. Brush the grill with the oil. Arrange the skewers on the grill and cook until the chicken is golden brown on both sides, about 10 minutes total. Transfer the skewers to a warmed platter. Pour the peanut sauce into a small bowl and serve alongside.