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Grilled Thai Coconut Chicken Skewers

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Delicious grilled chicken skewers marinated in coconut milk and Thai spices, perfect for parties or family dinners.
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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 Nutrition Notes

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.

Method
 

Preparation
  1. 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.
  2. 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
  1. Preheat the grill to medium-high heat.
  2. Thread the marinated chicken onto the soaked bamboo skewers.
  3. Grill the skewers for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
  4. Remove from the grill, garnish with chopped fresh cilantro, and serve hot.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 8gSodium: 900mgFiber: 1gSugar: 5g

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.
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