Marinade:

• 1 tablespoom smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon curry powder
• 1 teaspoon turmeric
• 3-4 garlic cloves, minxed
• 1 inch fresh ginger, peeled and minced
• 1/2 cup unsweetened canned coconut milk
• 1 tablespoon honey
• 2 tablespoons iquid aminos or tamari (gluten-free soy sauce)
• 1/4 teaspoon both salt and ground black pepper

Chicken:

• 3 boneless chicken breasts, sliced thinly (see note for tips)
• 10-15 small skewers
• 1 tablespoon olive oil
• 1/2 red bell pepper, small diced
• 2 tablespoons peanuts, roughly chopped
• 2 scallions, thinly sliced
• 2 tablespoons cilantro, finely chopped

serve with arugula, mixed greens, jasmine rice and/or roast vegetables Peanut Sauce:

• 1/4 cup peanuts
• 1/2 cup peanut butter
• 2 tablespoons sesame oil
• 1/2 cup unsweetened canned coconut milk
• small bunch (roughly 2 tablespoons chopped) cilantro
• 1/2 teaspoon ground ginger or 1/2 inch fresh ginger
• 1 garlic clove
• 1 teaspoon hot sauce (or more)
• 1-2 teaspoons liquid aminos (taste for salt before adding more)
• hot water, if needed

blend all ingredients in a blender - add hot water if the mixture is too thick. Remember to taste test before adding additional liquid aminos. Serve room temperature and store in an air tight container in your refrigerator.