Thai Coconut Chicken Skewers Recipe
Thai Coconut Chicken Skewers are a flavorful recipe featuring tender chicken thighs marinated in a rich blend of coconut milk, red curry paste, and fresh herbs, then grilled to perfection. This dish offers a delicious balance of creamy, spicy, and tangy flavors perfect for an easy and impressive main course.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Ingredients
Marinade and Chicken
- 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
- 1 tablespoon sesame oil
- 1 pound boneless, skinless chicken thighs, cut into 1 to 1.5 inch pieces
Skewers
- Wooden or metal skewers (if wooden, soak in water for 30 minutes)
Dipping Sauce
- Extra lime juice
- Splash of fish sauce
- Chopped cilantro
Instructions
- Prepare the Marinade: In a medium-sized bowl, whisk together the coconut milk, red curry paste, fish sauce, brown sugar, minced garlic, grated ginger, lime juice, and chopped cilantro until smooth and the curry paste is fully dissolved.
- Marinate the Chicken: Add the bite-sized chicken thigh pieces to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 4 hours or overnight for the best flavor.
- Prepare Skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning. Set metal skewers aside.
- Thread the Chicken: After marinating, thread the chicken pieces onto the skewers, leaving space between each piece for even cooking.
- Preheat the Grill: Heat your grill or grill pan to medium-high heat. Lightly brush the grill grates or pan with sesame oil to prevent sticking.
- Grill the Skewers: Place the skewers on the grill and cook untouched for 7 minutes on one side to get a good sear.
- Flip and Continue Cooking: Using tongs, flip the skewers and cook for another 7 minutes until the chicken reaches an internal temperature of 165°F (75°C) and has a golden-brown color.
- Optional Basting: Brush the skewers with any leftover marinade during the last few minutes of cooking, discarding any marinade that touched raw chicken to ensure safety.
- Rest and Serve: Remove the skewers from the grill and let them rest for a few minutes to allow juices to redistribute.
- Prepare the Dipping Sauce: Mix extra lime juice, a splash of fish sauce, and chopped cilantro in a small bowl.
- Plate and Garnish: Arrange the skewers on a platter, drizzle with the prepared dipping sauce, and garnish with additional chopped cilantro. Serve alongside jasmine rice or a fresh cucumber salad for a complete meal.
Notes
- Soaking wooden skewers helps prevent them from burning on the grill.
- Marinating the chicken overnight enhances the flavor and tenderness.
- If you do not have a grill, a grill pan on the stovetop works well as an alternative.
- Discard any leftover marinade that has come into contact with raw chicken to avoid cross-contamination.
- For a spicier dish, increase the amount of red curry paste slightly.
- Pair this dish with jasmine rice or a cooling cucumber salad to balance the flavors.
