Slice raw chicken breasts into long strips, slide them onto bamboo skewers, then dip them in (bottled) plum sauce. Grill until done and serve with this peanut sauce. It’s double yummy.

SERVINGS

Makes about 1 cup

INGREDIENTS

1 cup coconut milk (fresh if possible)

1 tablespoon Thai red curry paste

2 tablespoons smooth peanut butter

1 tablespoon chili paste

2 tablespoons white sugar

1 tablespoon freshly squeezed lime juice

1/4 teaspoon salt

PREPARATION

Bring the coconut milk to a boil in a small saucepan. Reduce the heat to medium and whisk in the curry and chili pastes. Stir in the peanut butter, sugar, lime juice, and salt. Reduce the heat to simmer and cook for 10 minutes, until thickened. Set aside to cool. It keeps about 3 weeks in the fridge.