These red curry chicken skewers are first grilled plain before being generously coated not once but twice in a rich, indulgent Thai red curry sauce. As well as being utterly delicious, the cooking method makes them great to prepare in advance, ready to finish with a final coating of curry sauce and just a few minutes under the grill before serving.
- 1 teaspoon vegetable oil
- 20 grams Thai red curry paste I used Mae Ploy
- 175 ml coconut milk
- 1 teaspoon palm sugar grated
- 1/4 teaspoon tamarind paste
- 1 tablespoon peanut butter
- 2-3 skinless, boneless chicken thigh fillets sliced into thin strips
- 4-6 small wooden skewers soaked in cold water for 20 minutes
Heat the oil in a pot over a medium heat. Add the curry paste and cook for around 1-2 minutes until aromatic.
Add half of the coconut milk. Mix well, bring to the boil, reduce the heat to low and simmer for 5-6 minutes. Add the remaining coconut milk, mix again and simmer for a further 10-12 minutes or until the sauce has thickened a little.
Add the palm sugar and tamarind paste. Simmer for 1 minute, mixing well until the sugar is dissolved. Switch off the heat, add the peanut butter and mix well. Set aside to cool.
Heat the grill to medium-high. Thread the chicken strips on to the prepared skewers. Oil the grill rack generously with oil to help prevent the skewers from sticking. Arrange the skewers on the rack and grill for around 10 minutes, turning once or twice until the chicken is just cooked through. Set aside to cool for 5 minutes.
Baste the chicken skewers generously with the prepared red curry sauce. Arrange the skewers on the grill tray again and return to the grill for 3-4 minutes, turning once or twice. Set aside to cool completely.
To finish the chicken skewers - baste the chicken generously once again with the prepared red curry sauce. Arrange the skewers on the grill tray again and return to the grill for 4-5 minutes, turning occasionally until the chicken is sizzling and slightly charred.
Arrange the red curry chicken skewers on a serving plate and serve with steamed jasmine rice.
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