Grilled Curried Chicken with Peanut

Grilled Curried Chicken:

* Heat up coconut milk in a small sauce pan, bring it to boil.
* Add curry paste; stirring to dissolve.
* Add fish sauce and sugar; mix well.
* Turn off the heat and remove the pot from the stove.
* Add garlic, ginger, and 1/4 cups red onion; let cool.
* Place chicken in a zip top bag.
* Pour the marinade mixture into the bag.
* Add cilantro and the remaining red onion and seal.
* Shake to mix. Let it marinate in a fridge overnight.
* When you’re ready to grill, heat up a grill to 375F.
* Remove chicken from marinade. Keep some of marinade.
* Place chicken on the grill and grill it for about 7-8 minutes on each side or to your desired doneness. Turn once. Before turning, brush the leftover marinade on the chicken.
* Serve with steamed rice and boiled bok choy. I served mine with brown rice and bok choy.

Peanut Sauce:
* In a small sauce pan, bring coconut milk to boil.
* Add peanut butter; stiring to dissolve.
* Add broth; stiring till mixed.
* Add ginger and garlic, then sugar, vinegar, sesame oil. Whisk often.
* Transfer to a bowl and drizzle with coconut milk on top.

Boiled Boy Choy:
* Cut each bok choy in half lengthwise.
* Bring chicken broth to boil, place cut bok choy in the pot.
* Let it cook for about 10 minutes or until the bok choy are cooked but not smushy.
* Drain and set aside.