Make this Thai specialty for a weeknight dinner or a summer get-together and you’ll be sure to impress. Traditional Thai flavors of turmeric, curry paste and coriander make this chicken flavorful and different than most.
In a dish or pan, soak 20 wooden skewers in water for at least 3 hours to prevent burning.
For the marinade: In a large zip-top bag, combine all the marinade ingredients except the chicken and parsley. Squeeze the bag to mix well. Add the chicken pieces and seal the bag well. Squeeze the bag to coat the chicken with the marinade. Place the bag in the refrigerator for at least 1 hour.
For the peanut sauce: Meanwhile, in a medium saucepan, combine all the peanut sauce ingredients over medium heat. Cook, stirring continuously until thickened slightly, 10–15 minutes. Garnish with additional crushed peanuts.
Preheat the broiler to high. Line a baking sheet with aluminum foil and top with a wire rack. Coat lightly with cooking spray.
Remove the marinated chicken from the bag. Skewer each piece lengthwise. Place on the rack, leaving space between each skewer.
Broil for 7–8 minutes, until lightly golden brown. Carefully ﬂip each skewer and return to the oven. Broil on the second side for 5 minutes.
Transfer to a serving platter, garnish with parsley, and serve with the warm peanut sauce.
You can ﬁnd Massaman curry paste in the ethnic food aisle of most grocery stores. However, if you can’t ﬁnd it, feel free to substitute a mild curry powder mixed with a touch of ﬁve-spice powder.