Description
These Thai curry chicken skewers are marinated in a flavorful blend of spices and served with a creamy coconut peanut dip for a perfect balance of savory and sweet.
Ingredients
Scale
- 1 pound chicken breasts, cut into 1-inch cubes
- 2 tablespoons Thai red curry paste
- 1 can (14 oz) coconut milk
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Salt and pepper to taste
- Wooden skewers, soaked in water
Instructions
- In a bowl, mix Thai red curry paste, 1/2 cup coconut milk, soy sauce, fish sauce, lime juice, garlic, and ginger to make the marinade.
- Add chicken cubes to the marinade, cover, and refrigerate for at least 1 hour.
- Preheat grill to medium-high heat.
- Thread marinated chicken onto soaked skewers.
- Grill skewers for 10-12 minutes, turning occasionally, until chicken is cooked through.
- For the dip: In a saucepan, combine remaining coconut milk and peanut butter over medium heat, stirring until smooth. Add salt and pepper to taste.
- Serve skewers with the warm coconut peanut dip.
Notes
For extra heat, add chopped chili peppers to the marinade. Ensure skewers are fully soaked to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: Thai
Nutrition
- Calories: 350
- Sugar: 3g
- Fat: 22g
- Carbohydrates: 8g
- Protein: 28g