Coconut Curry Chicken Skewers - Thai-Style
There’s something magical about the combination of coconut and curry. These coconut curry chicken skewers bring those classic Thai flavours to the grill, blending the richness of coconut milk with aromatic curry spices.
Equipment
- Skewers Metal or Wood
Ingredients
- 600 g Chicken Thighs boneless, cut into 3 cm chunks
- 200 ml coconut milk
- 2 tbsp curry paste red
- 2 cloves garlic minced
- 1 tbsp ginger fresh, grated
- 1 tbsp fish sauce
- 1 lime juiced
- 1 tsp sugar brown
- 1 tbsp vegetable oil
To Serve
- Coriander fresh
- lime wedges
Instructions
- In a large bowl, whisk together the coconut milk, curry paste, garlic, ginger, fish sauce, lime juice, brown sugar, and vegetable oil.
- Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours (or overnight for deeper flavour).
- Thread the marinated chicken onto skewers, shaking off any excess marinade.
- Preheat the grill or barbecue to medium-high heat. Cook the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and lightly charred.
- Garnish with fresh coriander and serve with extra lime wedges.
