From food writer Alice Currah, these grilled Thai curry chicken skewers are a crowd pleaser for all ages.
From food writer Alice Currah, these grilled Thai curry chicken skewers are a crowd pleaser for all ages.
This recipe was passed on to me by my dear friend, Kelly Santoro. She found it in the Costco magazine but the recipe originally comes from food writer Alice Currah of the blog and book, Savory Sweet Life. The dish is a crowd-pleaser for all ages. It’s the sauce that makes it so good. My 10-year-old son, upon taking a second helping of the broccoli I served alongside, answered my surprised look with, “Mom, this sauce would make anything taste good.” I have to agree: I was tempted to forget the chicken entirely and just have the sauce as soup!
Most of the ingredients for these chicken skewers are pretty straightforward. If you’re not familiar with Thai red curry paste, it’s a blend of lemongrass, Thai ginger, fresh red chilis, and fragrant spices. Most large supermarkets carry it in the Asian food section.
Begin by pounding the chicken breasts to an even 1/2-inch thickness. This both tenderizes the meat and ensures it cooks evenly.
Next, make the marinade by combining the soy sauce, brown sugar, lime zest, vegetable oil, garlic, curry powder, ginger, cardamom and salt in a bowl.
Cut the chicken into chunks and combine it with the marinade. Cover and let marinate for at least 4 hours or overnight.
Meanwhile, make the sauce by combining the coconut milk, peanut butter, dark brown sugar, soy sauce and red curry paste in a medium saucepan.
Bring the sauce to a boil, then turn the heat down and cook a few minutes more. Finish the sauce with freshly squeezed lime juice.
Once the chicken has marinated, thread the chunks onto skewers.
Preheat the grill to high. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, rub the paper towels over the grates until smooth and shiny.
Grill the chicken about 5 minutes per side, or until cooked through.
Serve with the coconut peanut sauce and enjoy! If you have leftovers, try serving the chicken over a salad — the chilled sauce makes an excellent dressing.
Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Grilled Thai Curry Chicken Skewers with Coconut-Peanut Sauce.
If you find anything inappropriate please report it here.
What You’ll Need To Make Grilled Thai Curry Chicken Skewers
Most of the ingredients for these chicken skewers are pretty straightforward. If you’re not familiar with Thai red curry paste, it’s a blend of lemongrass, Thai ginger, fresh red chilis, and fragrant spices. Most large supermarkets carry it in the Asian food section.
How To Make Grilled Thai Curry Chicken skewers
Begin by pounding the chicken breasts to an even 1/2-inch thickness. This both tenderizes the meat and ensures it cooks evenly.
Next, make the marinade by combining the soy sauce, brown sugar, lime zest, vegetable oil, garlic, curry powder, ginger, cardamom and salt in a bowl.
Cut the chicken into chunks and combine it with the marinade. Cover and let marinate for at least 4 hours or overnight.
Meanwhile, make the sauce by combining the coconut milk, peanut butter, dark brown sugar, soy sauce and red curry paste in a medium saucepan.
Bring the sauce to a boil, then turn the heat down and cook a few minutes more. Finish the sauce with freshly squeezed lime juice.
Once the chicken has marinated, thread the chunks onto skewers.
Preheat the grill to high. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, rub the paper towels over the grates until smooth and shiny.
Grill the chicken about 5 minutes per side, or until cooked through.
Serve with the coconut peanut sauce and enjoy! If you have leftovers, try serving the chicken over a salad — the chilled sauce makes an excellent dressing.
Note: I made several changes to the original recipe. For starters, I added a bit of salt and extra garlic to the marinade, and also swapped lime juice for lime zest as I do not like to use acidic ingredients in marinades for boneless skinless chicken breasts (they are so lean, it almost cooks the exterior of the meat and creates a leathery texture). I also pounded the chicken breasts first to tenderize them. To the sauce, I added more red curry paste and lots of fresh lime juice to brighten the flavor — otherwise, it was just too rich for my taste. To see the original recipe, click here.
Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Grilled Thai Curry Chicken Skewers with Coconut-Peanut Sauce.
If you find anything inappropriate please report it here.
