These green curry chicken skewers are as lively as they are tasty. Marinated in a deep, flavorful coconut green curry marinated and topped with creamy coconut sauce, I love serving these as handheld appetizers or as a entree on a bed of rice. I can’t wait to try these
This is one of my favorite recipes Linley has recently developed! These gorgeous green curry chicken skewers are very flavorful thanks to the homemade green curry chicken marinade and the delicious coconut drizzle you add just before serving. Plus, to make things even more exciting, the chicken is skewered before cooking, making cute little handheld kebabs that make the perfect mains or dishes that pass by on a backyard barbecue.
I love how cheap chicken is and how easy it tastes. The curry sauce makes the chicken thighs very moist and flavorful.
A little char from a grill or grill pan makes these the ultimate spring or summer skewers.
Combine curry chicken kabob with various aspects, such as grilled potatoes in a foil pack, ginger peas salad, or simply sticky rice and stir-fry.
Characteristics
Chicken Thighs: While it is recommended to use boneless, skinless chicken thighs, boneless breasts and tenderloin also work.
Green Thai Curry Paste: This is what gives your chicken marinade an amazing colour – and flavor! The red curry paste works, but changes the flavor profile (and color!) of these skewers.
Coconut Milk: You need this for both marinated chicken and coconut sauce. Add a deep flavor and keep the dairy products in this dish free!
Fresh Lemongrass: All you need is 1 inch fresh lemongrass in both marinade and coconut sauce.
Necessary equipment
Cast Iron Frying Pan or Grill Pan: The key to making chicken completely crispy without overcooking or drying the chicken. Skewers: These are necessary to assemble chicken skewers for cooking. Both metal or wood work. Unless you plan to cook on the open flame of the grill, you don’t need to soak a wooden skewer before assembly.
According to the USDA, the safe cooking temperature for poultry is 165ºF.
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Why do I need to marinate chicken?
The marinade pours a lot of flavor into your chicken. Think of it as a flavored bass. It is recommended to marinate these skewers in a curry marinade for at least an hour or overnight.
Storage orientation
These chicken skewers are best enjoyed immediately after cooking, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Pull the chicken off the skewer and allow it to cool completely before storing.
Provide suggestions
These green curry skewers will taste fantastically on a bed of white rice served with my ginger peas salad. Try my sticky rice, cilantro lime lime, or cauliflower rice recipes. You can also serve these skewers along with your favorite stir-fried vegetables or on the side of steamed broccoli. Yam!
Add chicken thighs to the pan and massage the coarse salt into the chicken and set aside.
Add Thai curry paste, coconut milk, lime juice, coriander, lemongrass, garlic, oil and salt to a small blender or food processor and process until smooth and creamy.
Stir chicken in the marinade until completely covered with the marinade. Attach the skewers to the length of the chicken thigh. Repeat until all the chicken is skewed.
Pour the marinade over the chicken. Cover the frying pan and marinate the chicken in the fridge for an hour or overnight to prepare additional flavorful chicken.
Prepare the sauce while the chicken is marinated. Heat the oil in a small pot. Add the green onion and lemongrass and season with salt. Fry for 2-3 minutes and add coconut milk and chili paste. Bubble and combine. Bring the coconut milk over medium/high heat to a gentle stew. Lower the heat and keep the sauce warm until ready.
Remove the chicken from the fridge and leave at room temperature for 10-15 minutes.
Heat 1-2 tablespoons of avocado oil in a large frying pan over medium/high heat. Add the chicken and bake for 3-6 minutes on each side, or until the internal temperature of the chicken reaches 165ºF. Move the chicken over the first minute to prevent it from sticking to the pan.
Remove the chicken from the heat and serve with coconut sauce. An option to serve chicken over coconut rice.
How to cook coconut rice: Add jasmine rice, coconut milk and water to the pan and mix. Bring to a boil over medium/high heat. Lower the heat and cover it. Simmer for 20-25 minutes or until the liquid has dissolved and the rice is soft, but it won’t become mushy. Remove from the heat and remove the fluff with a fork. Chicken breasts can be used as a substitute for chicken thighs, but it is recommended to slap the chicken before they are twisted and slicing it into a bid.
calorie: 393 kcal, carbohydrates: 28 g, protein: twenty five g, fat: 20 g, fiber: 1 g, sugar: 0.4 g
Nutrition information is calculated automatically and should only be used as an approximation.
Photo: The photos taken in this post are from Erin from a wooden frying pan.
