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Thai Coconut Chicken Skewers

Delight in the fusion of tender chicken marinated in creamy coconut milk, garlic, ginger, and red curry paste, grilled to perfection.
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Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Southeast Asian, Thai
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 cup coconut milk Use canned coconut milk for best results.
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 teaspoon red curry paste
Main Ingredients
  • 1 lb chicken breast, cut into cubes Boneless thighs can be substituted.
  • skewers soaked in water if wooden Metal skewers can be used to eliminate soaking time.
  • Fresh cilantro for garnish Provides a burst of color and flavor.

Method
 

Preparation
  1. In a bowl, whisk together coconut milk, soy sauce, fish sauce, brown sugar, garlic, ginger, and red curry paste until well combined.
  2. Add the chicken cubes to the marinade, tossing to ensure they are evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for better results.
  3. Preheat your grill to medium-high heat.
Cooking
  1. Thread the marinated chicken onto your skewers, ensuring there is some space between each piece for even cooking.
  2. Grill the skewers for about 12-15 minutes, turning occasionally, until cooked through and beautifully charred.
  3. Serve hot, garnished with fresh cilantro.

Notes

Marinating overnight enhances flavor. Try adding bell peppers or red onions on the skewers for added texture. Leftovers can be stored in an airtight container in the fridge for up to 3 days.