Description
Tender chicken skewers marinated in aromatic Thai curry spices, grilled to perfection and served with a luscious creamy coconut peanut dip for an irresistible appetizer or main dish.
Ingredients
Scale
- For the Chicken Skewers:
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 2 tablespoons red curry paste
- 2 tablespoons coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- Wooden or metal skewers, soaked if wooden
- For the Creamy Coconut Peanut Dip:
- 1 cup creamy peanut butter
- 1/2 cup coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 cup chopped fresh cilantro (optional)
- For Serving:
- Lime wedges
- Sesame seeds (optional)
Instructions
- For the Chicken Skewers:
- In a large bowl, whisk together red curry paste, coconut milk, fish sauce, brown sugar, garlic, ginger, lime juice, and salt.
- Add chicken cubes and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
- Preheat grill to medium-high heat. Thread marinated chicken onto skewers.
- Grill skewers for 10-12 minutes, turning occasionally, until chicken is cooked through and charred on the edges. Internal temperature should reach 165°F.
- For the Creamy Coconut Peanut Dip:
- In a medium bowl, whisk together peanut butter, coconut milk, red curry paste, lime juice, honey, garlic, and salt until smooth.
- Stir in chopped cilantro if using. Adjust seasoning to taste.
- To Serve:
- Transfer cooked skewers to a platter. Serve with the dip on the side, and garnish with lime wedges and sesame seeds if desired.
Notes
For extra flavor, marinate the chicken overnight. Use gluten-free ingredients if needed for fish sauce. Ensure grill is well-oiled to prevent sticking.
Nutrition
- Calories: 450
- Sugar: 8g
- Fat: 30g
- Carbohydrates: 15g
- Protein: 35g