Grilled Thai Coconut Chicken Skewers
Delicious grilled chicken skewers marinated in coconut milk and Thai spices, perfect for parties or family dinners.
Ingredients
For the Marinade
- 240 ml canned coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 1 tablespoon red curry paste Add more for extra spice.
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground coriander
- 1 tablespoon chopped fresh cilantro, plus extra for garnish
For the Skewers
- 680 g boneless skinless chicken thighs, cut into bite-sized pieces Can substitute with shrimp or tofu.
- 1 pack bamboo skewers, soaked in water for at least 30 minutes Soaking prevents burning.
Instructions
Preparation
- In a bowl, mix together the coconut milk, soy sauce, fish sauce, brown sugar, lime juice, ginger, garlic, red curry paste, turmeric, and ground coriander to create the marinade.
- Add the chicken pieces to the marinade, ensuring they are well coated. Allow to marinate for at least 30 minutes, preferably longer for more flavor.
Grilling
- Preheat the grill to medium-high heat.
- Thread the marinated chicken onto the soaked bamboo skewers.
- Grill the skewers for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
- Remove from the grill, garnish with chopped fresh cilantro, and serve hot.
Notes
Serve warm, alongside a fresh salad or rice for a complete meal. Leftovers can be stored in the fridge for up to 3 days. Reheat on the grill or in the oven.