Description
These Thai Coconut Curry Marinated Grilled Chicken Skewers are bursting with flavors of coconut, curry, and lime. Juicy chicken thighs are marinated in a fragrant mixture, grilled to perfection, and served with a delicious finishing sauce. Perfect for a summer barbecue or weeknight dinner.
Ingredients
Units
Scale
Marinade:
- 13.5 ounce unsweetened coconut milk, light or regular
- 2 tablespoon 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 (see note)
- 1 teaspoon cornstarch
- Optional garnishes: basil/thai basil, lime wedges, sliced scallions, cilantro
Instructions
- Making the Marinade: In a bowl, 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.
- Grilling the Chicken: Thread marinated chicken onto skewers, grill for 12-15 minutes, turning frequently.
- Preparing the Sauce: Heat the remaining marinade, create a slurry with cornstarch, and simmer until slightly thickened.
- Serving: Drizzle sauce over skewers and garnish as desired.
Notes
- Cut chicken into 1-inch wide strips for skewering.
- Adjust spice levels by reducing curry paste or omitting Thai chiles.
Nutrition
- Serving Size: 1 skewer
- Calories: 280
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 110mg
