Description
Juicy grilled chicken skewers marinated in a rich coconut milk and Thai red curry paste, perfect for easy weeknight dinners or impressing guests.
Ingredients
Scale
- 1.5 to 2 pounds boneless skinless chicken thighs or chicken breast
- 1 cup full-fat coconut milk
- 2 to 3 tablespoons Thai red curry paste
- 1 to 2 tablespoons brown sugar or palm sugar
- 1 tablespoon fish sauce
- Juice of 1 lime, plus wedges for serving
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon neutral oil
- A pinch of salt, if needed
- Bamboo or metal skewers (bamboo should be soaked in water for 30 minutes)
Instructions
- Cut the chicken into strips or cubes, about 1 to 1.5 inches.
- Mix the marinade in a bowl by whisking together coconut milk, Thai red curry paste, brown sugar, fish sauce, lime juice, garlic, ginger, and oil.
- Marinate the chicken in the marinade, covering and refrigerating for a minimum of 30 minutes up to 6 hours.
- Skewer the chicken onto skewers, making sure not to pack them too tightly.
- Grill the skewers on medium to medium-high heat for about 10 to 14 minutes, turning occasionally.
- Rest the skewers for a couple of minutes, squeeze lime on top, and serve immediately.
Notes
For best results, use chicken thighs for juiciness and soak bamboo skewers before grilling.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg