Directions:
- Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm.
- Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 213.49 Kcal (894 kJ) | ||
| Calories from fat | 100.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.17g | 17% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 834.14mg | 35% | |
| Potassium | 386.1mg | 8% | |
| Total Carbs | 4.89g | 2% | |
| Sugars | 2.6g | 10% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 24.99g | 50% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 5.5mg | 31% | |
| Calcium | 17.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 151.22 Kcal (633 kJ) | ||
| Calories from fat | 71.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.91g | 17% | |
|---|---|---|---|
| Cholesterol | 47.38mg | 22% | |
| Sodium | 590.82mg | 35% | |
| Potassium | 273.48mg | 8% | |
| Total Carbs | 3.47g | 2% | |
| Sugars | 1.84g | 10% | |
| Dietary Fiber | 0.6g | 3% | |
| Protein | 17.7g | 50% | |
| Vitamin C | 1.1mg | 3% | |
| Iron | 3.9mg | 31% | |
| Calcium | 12.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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