Description
These Thai Coconut Curry Marinated Grilled Chicken Skewers are packed with flavor, featuring tender chicken thighs marinated in a rich coconut curry sauce and grilled to perfection. Serve them with a tangy finishing sauce for a delicious meal.
Ingredients
Units
Scale
Marinade:
- 13.5 ounce unsweetened coconut milk, light or regular
- 2 tablespoons red curry paste, store-bought, jarred
- 1 tablespoon Asian fish sauce
- 1 tablespoon brown sugar
- 1 lime, zest + juice
- 2 small Thai chiles, sliced (optional)
Chicken:
- 3 pounds chicken thighs, boneless, skinless, cut into 1-inch strips
- 1 teaspoon cornstarch
- Optional garnishes: basil/thai basil, lime wedges, sliced scallions, cilantro
Instructions
- Making the Marinade: In a bowl or measuring cup, combine coconut milk, red curry paste, fish sauce, brown sugar, lime zest + juice, and Thai chiles.
- Marinating the Chicken: Coat chicken pieces with half of the marinade, refrigerate for at least 4 hours. Refrigerate the remaining marinade for later use.
- Grilling the Chicken: Thread marinated chicken onto skewers, grill for 12-15 minutes, turning frequently.
- Preparing the Finishing Sauce: Heat the reserved marinade, combine with cornstarch, simmer until slightly thickened.
- Serving: Drizzle the sauce over skewers and add desired garnishes.
Notes
- Cut the chicken into 1-inch wide strips for better skewering.
- Adjust spice level by reducing red curry paste or omitting Thai chiles.
Nutrition
- Serving Size: 1 skewer
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg
