Name: Chicken skewers with Thai curry marinade
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: thai
Ingredients: 3 chicken breasts; 2 tbsp red curry paste; 0.7 oz cilantro; 2 cloves garlic; 0.5 oz ginger; 2 Limetten; 13.5 fl oz coconut milk; 2 tbsp fish sauce; 2 tbsp raw sugar; Thai chili (optional)

Chicken skewers with Thai curry marinade

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"Thai curry is one of my favorite flavors. Especially in summer, the combination of coconut milk, lime, herbs, and curry paste just always hits the spot. And sometimes I want those flavors not only in the form of a bowl of curry, but also as part of a BBQ. That’s exactly where these skewers come in. The marinade brings everything you love about a Thai curry, just in a more grill-friendly version. The coconut milk also helps keep the chicken super tender, so you don’t have to worry about dry skewers. One thing I can definitely recommend: Set aside a little of the marinade before adding the raw chicken. That way you can serve it as a dip later on and get even more of those intense curry flavors. All you need then are a few lime wedges and, if you like, a spicy papaya or mango salad on the side – and of course you’ll find delicious recipes for those on our plattform, too."

Step 1/2

Cut the chicken breast into strips. Pluck cilantro leaves and set aside for garnish, roughly chop the cilantro stems. Peel the garlic and ginger. Juice the lime. Add the curry paste, coconut milk, garlic, ginger, cilantro stems, brown sugar, fish sauce, and lime juice to a blender and blend until smooth. Set aside one-third of the marinade for serving later. Transfer the remaining marinade to a large bowl, add the chicken, and toss until evenly coated. Cover and marinate in the refrigerator for approx. 1 hr.

¾ chicken breasts

5 g cilantro

½ cloves garlic

3¾ g ginger

¼ Limetten

100 ml coconut milk

½ tbsp fish sauce

½ tbsp raw sugar

½ tbsp red curry paste

2 cutting boards

knife

immersion blender

pitcher

large bowl

plastic wrap

Cut the chicken breast into strips. Pluck cilantro leaves and set aside for garnish, roughly chop the cilantro stems. Peel the garlic and ginger. Juice the lime. Add the curry paste, coconut milk, garlic, ginger, cilantro stems, brown sugar, fish sauce, and lime juice to a blender and blend until smooth. Set aside one-third of the marinade for serving later. Transfer the remaining marinade to a large bowl, add the chicken, and toss until evenly coated. Cover and marinate in the refrigerator for approx. 1 hr.

Step 2/2

Thread the marinated chicken onto skewers. Grill on a hot barbecue or grill pan for approx. 5 min., turning occasionally, until nicely charred and cooked through. After flipping, brush with some of the reserved marinade, if desired. Serve with the remaining reserved marinade, lime wedges, the cilantro leaves and optional some Thai chili.

¼ Limetten

Thai chili (optional)

8 metal skewers

grill

grill pan

tongs

Thread the marinated chicken onto skewers. Grill on a hot barbecue or grill pan for approx. 5 min., turning occasionally, until nicely charred and cooked through. After flipping, brush with some of the reserved marinade, if desired. Serve with the remaining reserved marinade, lime wedges, the cilantro leaves and optional some Thai chili.

Chicken skewers with Thai curry marinade

Ingredients

Utensils

Nutrition per serving

Step 1/2

Step 2/2

Enjoy your meal!

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