Green Curry Chicken Skewers
This recipe serves 4 and pairs well with steamed jasmine rice or noodles. Adjust the amount of green curry paste to your desired level of spiciness. Enjoy your flavorful and aromatic Chicken Skewers with Green Curry Sauce!
Ingredients
For the Chicken Skewers:
- 1 lb 450g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Wooden or metal skewers soaked in water (if using wooden skewers)
For the Marinade:
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon brown sugar
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- Salt and pepper to taste
For the Green Curry Sauce:
- 1 tablespoon green curry paste
- 1 can 13.5 oz/400ml coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 cup 240ml chicken broth
- 1 red bell pepper thinly sliced
- 1 cup 150g snow peas, trimmed
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions
- Prepare the Chicken Skewers:In a bowl, combine the ingredients for the marinade: soy sauce, fish sauce, lime juice, minced garlic, grated ginger, brown sugar, ground coriander, ground cumin, turmeric, salt, and pepper. Add the chicken pieces to the marinade, making sure they are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Preheat the Grill:Preheat your grill to medium-high heat. If using wooden skewers, make sure to soak them in water for at least 30 minutes to prevent burning.
- Assemble the Skewers:Thread the marinated chicken pieces onto the skewers, dividing them evenly among the skewers.
- Grill the Chicken Skewers:Place the chicken skewers on the preheated grill and cook for 5-7 minutes per side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C) for chicken breasts or 175°F (80°C) for chicken thighs.
- Prepare the Green Curry Sauce:While the chicken is grilling, prepare the green curry sauce. In a saucepan, heat the green curry paste over medium heat for 1-2 minutes, stirring constantly. Add the coconut milk, fish sauce, brown sugar, and chicken broth, and bring to a simmer.
- Add Vegetables:Once the sauce is simmering, add the sliced red bell pepper and snow peas. Cook for 2-3 minutes, or until the vegetables are tender-crisp.
- Serve:Remove the chicken skewers from the grill and place them on a serving platter. Spoon the green curry sauce over the chicken skewers. Garnish with fresh cilantro and serve with cooked rice on the side.
- Enjoy:Serve the Chicken Skewers with Green Curry Sauce immediately, and enjoy the delicious flavors of Thai-inspired cuisine!