Description
Juicy and flavorful Thai Curry Chicken Skewers marinated in creamy coconut milk and red curry paste, grilled to perfection, and served with a rich peanut dipping sauce. A vibrant, crowd-pleasing dish inspired by Thai street food.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-size chunks
- 2 tablespoons red curry paste
- 1 cup coconut milk
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil
- Fresh cilantro, for garnish
- Peanut dipping sauce, for serving
Instructions
- Preheat grill or grill pan over medium-high heat, or oven to 400°F (200°C).
- In a mixing bowl, whisk together red curry paste, coconut milk, lime juice, brown sugar, fish sauce, garlic, ginger, and oil.
- Add chicken pieces to the bowl, toss to coat evenly, and let marinate for at least 2 hours.
- Soak wooden skewers in water for 20–30 minutes if using.
- Thread marinated chicken onto skewers, shaking off excess marinade.
- Grill skewers for 10–12 minutes, turning occasionally, until golden brown and cooked through.
- Brush with leftover marinade during grilling for extra flavor.
- Garnish with fresh cilantro and serve hot with peanut dipping sauce and lime wedges.
Notes
- Use chicken thighs for maximum tenderness and juiciness.
- Don’t overcrowd the grill for even cooking.
- Marinate up to 24 hours ahead for deeper flavor.
- For a vegetarian version, use tofu and substitute soy sauce for fish sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 105mg