Chicken with Red Curry-Peanut Glaze

Use Grace Parisi's sweet and spicy curried peanut sauce to season these quick chicken and mango skewers.

Chicken with Red Curry-Peanut Glaze
Photo: © Tina Rupp
Total Time:
45 mins

When Grace Parisi makes this sauce for her kids, she adds less curry paste; when she makes it for her husband and herself, she adds more. A bit of sauce brushed onto the chicken and mango helps them caramelize on the grill. You can also serve the sauce with grilled beef, chicken, spareribs, shrimp or pork, or with crudités for dipping, or mix it into rice noodles or stir-fries.


Red Curry-Peanut Sauce

  • 1 tablespoon peanut oil

  • 1 shallot, minced

  • 1 garlic clove, minced

  • 1 tablespoon Thai red curry paste

  • 1 tablespoon light brown sugar

  • 6 tablespoons unsweetened peanut butter

  • 3/4 cup unsweetened coconut milk

  • 2 1/2 tablespoons fresh lime juice

  • 1 tablespoon fish sauce


  • 1 large mango, peeled and cut into 2-inch squares, about 1/4-inch thick

  • 1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces

  • Kosher salt and freshly ground pepper

  • Vegetable oil, for brushing

  • Lime wedges, for serving


Make the peanut sauce

In a medium saucepan, heat the peanut oil. Add the shallot and garlic and cook over moderate heat, stirring, until softened, about 2 minutes. Add the curry paste and whisk for 1 minute. Add the brown sugar and cook until melted. Whisk in the peanut butter, then slowly whisk in the coconut milk. Simmer for 2 minutes. Remove from the heat and whisk in the lime juice and fish sauce.

Make the chicken

  1. Light a grill. In a bowl, toss the mango with the chicken and 3 tablespoons of the peanut sauce and season lightly with salt and pepper. Loosely thread the mango and chicken onto 8 skewers, alternating the pieces. Brush the skewers with oil and grill over high heat, turning occasionally, until the chicken is lightly charred in spots and nearly cooked through, 8 to 10 minutes. Brush 2 tablespoons of the peanut sauce on the skewers and grill, turning, until lightly browned, about 2 minutes. If the sauce becomes too thick to brush, thin it slightly with water. Serve the chicken-and-mango skewers with lime wedges and pass the remaining peanut sauce at the table.

Make ahead

The peanut sauce can be refrigerated for up to 1 week.

Suggested Pairing

Full-bodied, spicy Viognier.

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