These are best grilled slowly so that the sweet sauce caramelizes slowly as the chicken cooks through. You can use boneless breasts for these, but they will almost invariably dry out. Do not marinate these for more than an hour or so; the meat will begin to get mushy. In fact I don’t bother to marinate them at all unless it fits into my schedule. Thai fish sauce (nam pla) is described on page 500.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 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. 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. Cook over low heat, whisking, for about 5 minutes; do not boil. Stir in the nam pla and lime juice.
Step 2
Marinate the chicken in this mixture for 5 minutes or up to an hour. Grill or broil slowly, until nicely browned and cooked through, 10 minutes or longer.
Step 3
Serve hot, sprinkled with fresh lime juice and garnished with cilantro.
