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Coconut curry marinate chicken skewers in a pile on wood cutting board.

Thai Coconut Curry Marinated Grilled Chicken Skewers

Linda Feller
Fire up your grill and get ready for mouthwateringly delicious Coconut Curry Marinated Grilled Chicken Skewers! It's a quick and easy recipe bursting with Thai-inspired flavors.
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Prep time.15 minutes
Cook time.20 minutes
Custom time.4 hours
Total time.4 hours 35 minutes
Course.Main Course
Cuisine.Thai
Number of servings.6 6 skewers
Calories per serving.434 kcal

Equipment

  • 6 skewers (wood or metal), If using wood skewers, soak them in water for at least 30 minutes.

Ingredients

  • 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)
  • 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

  • In a bowl or measuring cup, stir together the coconut milk, curry paste, fish sauce, brown sugar, lime zest + juice, and Thai chiles.
  • Place chicken pieces into a bowl or ziptop bag and pour half the marinade in; toss to coat. Cover and refrigerate for at least 4 hours, or overnight. (If the chicken is not fully submerged, give them a stir once or twice to redistribute the chicken and marinade.)
  • Cover and refrigerate the remaining marinade to make a dipping sauce later.
  • Heat a grill to medium-high. Thread the chicken pieces onto skewers, allowing excess marinade to drip off. Clean and oil the grill grate. Cook the skewers for 12-15 minutes, turning frequently to cook on all sides. Remove to a platter and tent with foil.
  • Meanwhile, make the finishing sauce. If the refrigerated marinade has solidified, microwave it for 10-15 seconds to loosen it up. Combine two teaspoons of the marinade with 1 teaspoon of cornstarch to create a slurry. Heat the marinade in a small saucepan over medium-low heat. When it begins to bubble around the edges, whisk in the slurry and allow it to simmer gently until the sauce has thickened slightly. (Watch the sauce closely; if it cooks too fast or too long, it might curdle or become to thick to drizzle.)
  • Drizzle the sauce over the skewers or serve in a bowl on the side. Add desired garnishes.

Notes

  • Cut the chicken into 1-inch wide strips versus into cubes, then fold the piece of chicken in half to skewer it. I find this helps them stay put better (maybe it’s just me), and it is definitely less cutting!
  • If you'd prefer to play it safe with the spice, reduce the amount of red curry paste you use, or omit the Thai chiles.

Nutrition

Calories: 434kcal | Carbohydrates: 7g | Protein: 45g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 448mg | Potassium: 744mg | Fiber: 2g | Sugar: 5g | Vitamin A: 857IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 3mg
Keywords.grill, make ahead, stove top
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