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For this tasty dish, you need: - 1 lb (450g) chicken breast, cut into bite-sized pieces - 1 cup coconut milk - 2 tablespoons red curry paste - 1 tablespoon brown sugar - 2 tablespoons soy sauce - 1 tablespoon lime juice - 1 teaspoon garlic powder - 1 teaspoon ginger paste - 1 tablespoon chopped fresh cilantro (plus more for garnish) - Skewers (soaked in water for 30 minutes if wooden) These ingredients blend well to create a rich flavor. The coconut milk makes the chicken tender. Red curry paste adds a nice kick, while brown sugar balances the spice. You can make your skewers even better by adding: - Fresh lime wedges - Extra chopped cilantro - Thai peanut sauce or sweet chili sauce for dipping These garnishes not only look pretty but also add fresh flavors. The lime juice gives a bright taste that pairs well with the chicken. To make this recipe, gather these tools: - Mixing bowl - Whisk - Grill (outdoor or stovetop) - Skewers (wooden or metal) - Tongs Using the right tools helps you cook the chicken evenly. A good grill ensures those lovely char marks that everyone loves. {{ingredient_image_1}} Start by mixing the marinade ingredients. In a bowl, add: - 1 cup coconut milk - 2 tablespoons red curry paste - 1 tablespoon brown sugar - 2 tablespoons soy sauce - 1 tablespoon lime juice - 1 teaspoon garlic powder - 1 teaspoon ginger paste - 1 tablespoon chopped fresh cilantro Whisk these ingredients together until smooth. This mix gives the chicken a rich flavor. Now, add the chicken pieces to the bowl. Make sure each piece is well coated in the marinade. Cover the bowl with plastic wrap. Let the chicken sit in the fridge for at least 1 hour. If you have more time, let it marinate overnight. The longer it sits, the better the taste. Preheat your grill to medium-high heat. While it heats up, take your soaked skewers. Thread the marinated chicken onto each skewer. Leave a little space between each piece. This helps them cook evenly. Once the grill is hot, place the skewers on it. Grill for about 10-12 minutes. Turn them occasionally. Cook until the chicken reaches 165°F (75°C) and has nice grill marks. After grilling, let the skewers rest for a few minutes. Garnish with fresh cilantro before serving. Enjoy your tasty Thai coconut chicken skewers! To get the best flavor, marinate your chicken well. Use a bowl to mix: - 1 cup coconut milk - 2 tablespoons red curry paste - 1 tablespoon brown sugar - 2 tablespoons soy sauce - 1 tablespoon lime juice - 1 teaspoon garlic powder - 1 teaspoon ginger paste - 1 tablespoon chopped fresh cilantro Make sure to coat each chicken piece fully. Cover the bowl and chill it in the fridge for at least 1 hour. For deeper flavor, marinate overnight. Preheat your grill to medium-high heat. This step is key. When you put your skewers on, do not move them right away. Let them sit for 3-4 minutes. This time helps form nice grill marks. When it’s time to flip, use tongs to turn them gently. This way, you avoid tearing the chicken. For a stunning look, serve your skewers on a big platter. Add lime wedges and more cilantro for color. You can also include a small bowl of Thai peanut sauce or sweet chili sauce for dipping. This adds extra flavor and makes it fun to eat. Pro Tips Marinate Longer for Flavor: For maximum flavor, marinate the chicken overnight. This allows the spices and coconut milk to penetrate deeply into the meat. Soak Skewers Properly: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill. Ensure Even Cooking: Leave a little space between each piece of chicken on the skewers to ensure even cooking and prevent steaming. Check Internal Temperature: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. {{image_2}} You can switch out chicken for other proteins. Tofu works great for a vegan option. Use firm tofu and press it to remove excess water. Cut it into bite-sized pieces, just like chicken. Shrimp is another tasty choice. Use peeled and deveined shrimp. Both options soak up the marinade well, adding rich flavor. Adding vegetables boosts flavor and nutrition. Bell peppers, zucchini, and red onions make great additions. Cut them into chunks. Thread them onto the skewers with the protein. They will grill nicely and add color. Try marinating the veggies in the same mix. This gives them the same delicious taste as the chicken. If you like heat, add some spice. You can increase the amount of red curry paste. A teaspoon or two of sriracha or chili flakes also works well. These will kick up the flavor and add a nice burn. Don't forget to taste as you go! Add more spice to suit your heat level. To store leftover skewers, let them cool down to room temperature. Then, place them in an airtight container. You can keep them in the fridge for up to three days. Use parchment paper between layers if you stack them. This helps prevent sticking. When you reheat the skewers, aim for low heat. You can use a microwave, but the grill works best. Place the skewers on the grill at medium-low heat. Cook for about five minutes, turning often. This keeps the chicken juicy and tasty. To freeze the skewers, wrap them tightly in plastic wrap. Then, place them in a freezer bag. Remove as much air as possible before sealing. You can freeze them for up to three months. Thaw overnight in the fridge when you're ready to eat. You can serve Thai coconut chicken skewers with many sides. Here are some great ideas: - Jasmine rice - Coconut rice - Fresh salad with lime dressing - Grilled vegetables - Thai peanut sauce for dipping These sides add flavors and textures. They make the meal more fun and filling. Yes, you can use other curry pastes. Green curry paste or massaman curry paste work well too. Each type will change the taste a little. Try different pastes for unique flavors. To check if the chicken is done, use a meat thermometer. The chicken should reach 165°F (75°C). You can also cut a piece in half to see if it’s white inside. If it’s still pink, cook it a bit longer. Yes, this recipe is great for meal prep. You can marinate the chicken a day ahead. Cook the skewers and store them in the fridge. They taste great for up to three days. You can also freeze the chicken before cooking. Just thaw it in the fridge before grilling. In this blog post, we explored easy Thai coconut chicken skewers. We went over crucial ingredients, tools needed, and clear steps for marinating, grilling, and serving. I shared tips to ensure juicy chicken and talked about fun variations using tofu or shrimp. Lastly, we discussed how to store and reheat leftovers well. These skewers bring rich flavor and fun to any meal. Enjoy making these tasty bites!

Thai Coconut Chicken Skewers

Delicious grilled chicken skewers marinated in a creamy coconut and red curry sauce.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 1 hour 22 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb chicken breast, cut into bite-sized pieces
  • 1 cup coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger paste
  • 1 tablespoon chopped fresh cilantro (plus more for garnish)
  • as needed pieces skewers (soaked in water for 30 minutes if wooden)

Instructions
 

  • In a mixing bowl, combine the coconut milk, red curry paste, brown sugar, soy sauce, lime juice, garlic powder, ginger paste, and chopped cilantro. Whisk until smooth.
  • Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl and marinate in the refrigerator for at least 1 hour (or up to overnight for better flavor).
  • Preheat your grill to medium-high heat.
  • Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.
  • Once the grill is hot, place the skewers on the grill. Cook for about 10-12 minutes, turning occasionally, until the chicken is fully cooked and has nice grill marks. (Internal temperature should reach 165°F or 75°C.)
  • Remove the skewers from the grill and let them rest for a couple of minutes.
  • Garnish with fresh cilantro before serving.

Notes

Serve with lime wedges and dipping sauces for extra flavor.
Keyword chicken, coconut, grill, skewers, Thai