Chicken Skewers with Thai Curry Dipping Sauce
Tender chicken skewers are always a hit, especially when you serve them up with a super tasty Thai curry dipping sauce! They skewers are a breeze to make and perfect as an appetizer or an entree.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 lbs. boneless, skinless chicken thighs
- 1 tablespoon coconut milk
- 1 teaspoon curry powder
- 1 teaspoon salt
- 1 tablespoon light oil
- 1 garlic clove, (finely minced)
- 1 teaspoon grated ginger
- 2 1/2 teaspoons Thai red curry paste
- 1/2 cup coconut milk
- 1 1/2 teaspoons fish sauce
- 1/2 teaspoon honey
- 3/4 teaspoon tapioca starch ((cornstarch okay))
Instructions
- 1
In a bowl large enough to hold the chicken, mix the 1 tablespoon coconut milk, 1 teaspoon curry powder, and 1 teaspoon salt together.
- 2
Cut chicken thighs into small chunks and add to the bowl with the marinade. Stir well to combine.
- 3
Store in fridge and let marinate for at least 30 minutes.
- 4
If using wooden skewers, soak in water for at least 20 minutes.
- 5
In a measuring cup, combine 1/2 cup coconut milk, 2 teaspoons fish sauce, 3/4 teaspoon tapioca starch/cornstarch, and 1/2 teaspoon honey. Mix well. Set aside.
- 6
In a small saucepan over medium heat, add oil.
- 7
Add ginger and garlic and fry for 1 minute, until fragrant.
- 8
Add Thai red curry paste and mix with the ginger and garlic; cook for about 1 minute.
- 9
Add coconut milk mixture and stir well.
- 10
Bring to a boil, stir well, and remove from heat.
- 11
Preheat oven 450F/230C.
- 12
Carefully thread chicken chunks onto skewers.
- 13
Roast chicken for 25 minutes.
- 14
Serve with curry dipping sauce on the side.
- 15
Garnish with chopped green onions and sesame seeds, if desired.