Description
These Thai Coconut Chicken Skewers are a delicious blend of marinated chicken thighs in coconut milk and red curry paste, grilled to perfection. Bursting with tropical flavors, they make a perfect dish for summer barbecues or cozy dinners.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1 cup coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Juice of 1 lime
- 1 tablespoon fresh cilantro, chopped (plus more for garnish)
- 1 tablespoon sesame oil
- Wooden or metal skewers (if using wooden, soak in water for 30 minutes)
- Salt and pepper to taste
Instructions
- Cut the chicken thighs into bite-sized pieces, about 1 to 1.5 inches.
- In a large mixing bowl, combine coconut milk, red curry paste, fish sauce, brown sugar, minced garlic, grated ginger, lime juice, and chopped cilantro. Whisk until smooth.
- Add chicken pieces to the marinade, ensuring they are fully submerged. Mix well, cover, and marinate in the refrigerator for at least 1 hour (up to 4 hours or overnight for best flavor).
- If using wooden skewers, soak them in water for at least 30 minutes.
- Preheat your grill or grill pan over medium-high heat.
- Thread marinated chicken pieces onto the skewers, leaving space between each piece. Optionally, add bell peppers and red onions.
- Lightly brush the grill grates with sesame oil. Place skewers on the grill, ensuring they are not overcrowded.
- Grill for 5-7 minutes on one side until they easily release and have grill marks.
- Flip and grill for another 5-7 minutes until cooked through (internal temperature of 165°F or 75°C).
- Remove skewers from the grill and let them rest for a few minutes.
- Prepare a simple dipping sauce by mixing extra fish sauce with lime juice and a sprinkle of sugar, if desired.
- Serve skewers on a platter, garnished with additional cilantro and lime wedges.
- Enjoy with jasmine rice or a fresh salad.
Notes
- For added flavor, marinate the chicken overnight.
- Feel free to add vegetables to the skewers for a colorful presentation.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes