Thai Red Curry BBQ Chicken Skewers with Coconut Glaze

Thai red curry paste and full-fat coconut milk make a rich marinade and a brush-on glaze. Reserve some sauce, simmer until glossy, then grill chicken skewers and baste in thin layers for caramelised edges. Finish with coriander, spring onion if you like and lime wedges.

Course Main Course

Cuisine Thai

Keyword chilli paste, coconut glaze, fragrant skewers, lime coriander, red curry

Prep Time 15

Cook Time 15

Minimum marinating time 30

Servings Servings

Calories 525

Author Kitchen Team @ Spooning and Forking

Ingredients

700 g chicken thighs boneless and skinless, cut into 3 cm chunks
10 metal skewers or 10 soaked wooden skewers
Neutral oil for the grill grates

Thai red curry coconut marinade and glaze

70 g Thai red curry paste
200 ml coconut milk full fat for best glaze
25 ml lime juice
Zest of 1 lime
20 ml light soy sauce
15 g brown sugar light
15 ml fish sauce optional, see notes
3 cloves garlic finely grated
10 g fresh ginger grated
10 ml neutral oil

To finish

15 g fresh coriander chopped
1 spring onion finely sliced (optional)
Lime wedges for serving

Instructions

Make the coconut curry mixture

In a bowl, whisk together the red curry paste, coconut milk, lime juice, lime zest, soy sauce, brown sugar, fish sauce (if using), garlic, ginger and neutral oil. Spoon about one third into a small saucepan and set aside for glazing later.

Marinate the chicken

Pat the chicken dry, then add it to the bowl with the remaining mixture. Mix until coated, cover and marinate for 30 minutes at room temperature, or up to 12 hours in the fridge. If chilled, bring it out for 20 minutes before cooking.

Thread the skewers

Soak wooden skewers for 30 minutes if using. Thread chicken onto skewers, leaving small gaps between pieces so heat can reach the sides.

Thicken the glaze

Put the reserved sauce over a medium heat and simmer for 6 to 8 minutes, stirring often. It should thicken slightly and look glossy. Take it off the heat.

Cook the skewers

Heat a grill pan or barbecue to medium-high and lightly oil the grates. Cook the skewers for 10 to 14 minutes total, turning every 2 to 3 minutes. Brush with the thickened glaze for the last 3 to 4 minutes, turning and brushing in thin layers so it sets without catching. Rest for 2 minutes, then finish with coriander, spring onion and lime wedges.

Notes

Thai red curry pastes vary a lot in salt and heat. I always taste a tiny bit stirred into coconut milk before I commit, then tweak with a pinch more sugar for roundness or extra lime for lift. If your paste is very salty, ease back on the soy sauce.

Fish sauce adds depth rather than a fishy taste, but it is optional. If you skip it, add an extra 5 ml soy sauce and a pinch more lime zest, you will still get a rich, savoury glaze.

Nutrition