Marinate chicken in a ziploc bag for 20 minutes or overnight.
640 g chicken breast, 1 tbsp curry powder (korma), 1 tsp sugar, 2 tsp red Thai curry paste, 1 tsp salt, ¼ cup light coconut milk
Mix sauce ingredients and simmer for 5 minutes.
½ tbsp red Thai curry paste, 45 g smooth peanut butter, 13 g sugar, ½ tsp dark tamari, ¼ tsp salt, ½ tbsp cider vinegar, 90 ml light coconut milk
Make rice.
Jasmine rice
Make skewers and grill with peanut oil until browned on all sides. Sprinkle with chopped cilantro.
1 tbsp peanut oil
Serve with sliced cucumbers and radishes, cubed mango, lime wedges, peanuts and warm dipping peanut sauce.
40 g chopped peanuts, Cilantro, lime wedges, mango, cucumber, radishes