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Thai Coconut Chicken Skewers

Delicious and easy-to-make Thai coconut chicken skewers marinated in fragrant coconut milk and red curry, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Marinade
  • 1 can coconut milk 13.5 oz
  • 2 tablespoons Thai red curry paste
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar Can substitute with white sugar or honey
  • 1 tablespoon lime juice Freshly squeezed preferred
Main Ingredients
  • 2 lbs chicken breast, cut into cubes Can substitute with turkey or shrimp
  • Salt and pepper to taste For seasoning
  • Skewers wooden or metal Soak wooden skewers in water for 30 minutes if using

Method
 

Preparation
  1. In a mixing bowl, whisk together the coconut milk, red curry paste, soy sauce, brown sugar, and lime juice until smooth and well combined.
  2. Add the cubed chicken to the marinade, ensuring each piece is generously coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
  3. Preheat your grill to medium-high.
  4. Thread the marinated chicken onto the skewers, leaving a bit of space between each piece.
  5. Lightly season the skewers with salt and pepper.
Cooking
  1. Grill the skewers for about 10-15 minutes, turning occasionally until the chicken is cooked through and has grill marks.
  2. Serve warm, ideally with jasmine rice or a fresh salad.

Notes

Consider adding veggies like bell peppers or red onions onto the skewers for color and flavor. Garnish with lime wedges for extra zest.