I've made this recipe without the lemongrass, and it was still delicious.
- 1/4 cup brown sugar
- 3 tbsp soy sauce
- 3 tbsp Sriracha
- 3 cloves garlic
- 2 limes, juiced
- 2 tbsp vegetable oil
- 2 tbsp fish sauce
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 stalk lemongrass, chopped
- 1 pound skinless, boneless chicken breast strips
- 1/2 cup creamy peanut butter
- 1/4 cup hot water
- 2 tbsp Thai red curry paste
- 1 tbsp rice vinegar
- 2 scallions, thinly sliced
Blend the sugar, soy sauce, Sriracha, garlic, and lime juice until smooth. Set half aside.
Blend the rest of the mixture with the vegetable oil, fish sauce, spices, and lemongrass until smooth.
Pour the lemongrass mixture over the chicken until well coated. Let marinate in the refrigerator for at least 1 hour.
Meanwhile, soak some bamboo skewers in water. Then blend the reserved mixture with the peanut butter, hot water, Thai red curry paste, and rice vinegar. Set aside.
Remove the chicken from the marinade and thread it onto the skewers.
Grill the chicken until browned on both sides and cooked through. Top with scallions.
Serve with the peanut sauce.