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In a bowl, marinate chicken thighs with shallots, fish sauce, red curry paste, coriander powder, curry powder, sugar, kosher salt, and red chili flakes. Mix well.
Skewer each piece of chicken individually for even distribution and cooking. Marinate for 30 mins or up to 2 hours for better results. Overnight marination will bring out maximum flavor.
Heat the Blackstone griddle with cooking oil. Carefully lay each chicken skewer on the griddle. Cook for about 4 mins on each side or until the chicken is cooked through. You may want to steam the chicken with a splash of water on the griddle.
In a small saucepan, combine tamarind paste, red curry paste, peanut butter, fish sauce, sugar, soy sauce, and water. Mix well, bring to a boil, and allow the sauce to naturally thicken. Add crushed peanuts last and leave the sauce to cool.
Brush each side of the cooked chicken with the sauce or leave it separate as a dipping sauce.
Garnish with peanuts and green onions. Enjoy!
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