Chicken Marinade:

  • Chicken Breasts, sliced strips 3 kg
  • Coconut milk 300 ml
  • Knorr Concentrated Chicken Bouillon (6x1L) 40 ml
  • Thai red curry paste 30 g

Peanut Sauce:

  • Peanut butter, smooth 100 g
  • Water 600 ml
  • Honey 40 g
  • Ginger and Garlic Paste 30 g
  • Black pepper, ground 10 g
  • Turmeric, powder 15 g
  • Coriander leaves, chopped 30 g
  • Sugar 30 g
  • Japanese Soy sauce 40 ml


  • Bamboo skewers, large soaked in cold water 50 pc


  • Coriander, fresh 30 g
  • Lime wedges 10 pc
  1. Chicken Marinade:

    • In a small bowl, mix the coconut milk, Knorr Concentrated Chicken Bouillon, Knorr Oyster Sauce, red curry paste, brown sugar and spices except the chicken. Slice the chicken into long, thin strips, about 5 cm long by 2 cm wide, and add to marinade. Turn chicken to coat, cover and refrigerate at least 4 hours or longer.
  2. Peanut Sauce:

    • Meanwhile, prepare the peanut sauce. Add peanut butter and Knorr Concentrated Chicken Bouillon to the water then combined withJapanese soy sauceand Knorr Thai Sweet Chilli Sauce, honey, sugar,ginger and garlic in a small saucepan and whisk well.
    • Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temperature.
  3. Grill:

    • Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 2 to 3 minutes per side, or until cooked through.
  4. Garnish:

    • Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.