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Introduction
Thai Curry Chicken Skewers are a delectable way to bring the bold, aromatic flavors of Thai cuisine to your table. Marinated in a luscious mixture of coconut milk, curry paste, and spices, these skewers are tender, juicy, and bursting with flavor. Whether you're grilling for a family dinner or hosting a summer BBQ, this recipe is sure to impress. Plus, it's versatile, easy to prepare, and pairs beautifully with a variety of side dishes.
Ingredients:
For the marinade:
1 pound (450g) chicken breast or thighs, cut into bite-sized pieces
1/2 cup coconut milk
2 tablespoons Thai red curry paste (adjust to taste)
1 tablespoon soy sauce or fish sauce
1 tablespoon brown sugar
1 teaspoon ground turmeric
2 garlic cloves, minced
1 tablespoon lime juice
1 tablespoon vegetable oil
For assembly:
Wooden or metal skewers (soaked in water if wooden)
Fresh cilantro and lime wedges for garnish (optional)
Directions:
Prepare the marinade:
In a large mixing bowl, combine coconut milk, Thai curry paste, soy or fish sauce, brown sugar, turmeric, garlic, lime juice, and oil. Whisk until smooth.
Marinate the chicken:
Add the chicken pieces to the bowl, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 2 hours or overnight for maximum flavor.
Prepare the skewers:
Thread the marinated chicken onto skewers, leaving a little space between each piece for even cooking.
Cook the skewers:
Grill: Preheat your grill to medium-high heat. Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the chicken is fully cooked and slightly charred.
Oven: Preheat your oven to 400°F (200°C). Arrange the skewers on a baking sheet and bake for 15-20 minutes, flipping halfway through.
Serve:
Garnish with fresh cilantro and serve with lime wedges, steamed rice, or a crisp cucumber salad for a complete meal.
Serving and Storage Tips:
Serving: These skewers are best enjoyed hot and fresh off the grill or oven. Pair them with jasmine rice, peanut sauce, or a side of Thai-style slaw for a full-flavored feast.
Storage: Store leftover chicken skewers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Freezing: The marinated uncooked chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before threading onto skewers and cooking.
Variations:
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