The Easiest Thai Chicken Skewers
When I was a kid, my mom used to make chicken satay sometimes. This spicy, nutty, spicy “chicken on a stick” was a favorite of my brothers and I. Unfortunately, satay was only for special occasions, and being the youngest, I still harbor a suspicion that I didn’t get as much as they did. These days I can do it for myself. I take a cue from regular chicken satay but add a different, bolder and spicier Thai curry paste without breaking the mortar and pestle. If you like a little spiciness, using ready-made Thai curry paste is the quickest way to add a huge amount of flavor to your next chicken skewers.
There are many Thai curry pastes , but generally they consist of ground chili, lemongrass, makrut lime leaves, shallots, garlic, salt, and a host of other aromatics, spices, or decked shrimp paste , depending on the dish. To be done. This paste can be mixed with coconut milk to make the curry more fluffy for meats and vegetables. The aroma is spicy and grassy, and the taste is ten times higher. Curries that include coconut milk have an attractive rich flavor that cuts through the spices with a nice creaminess. Usually people stop at cooking curry paste ingredients. To do it traditionally, you have to grind the ingredients by hand with a large mortar and pestle until you get a fine paste. It’s definitely a process. Some people use a blender or a food processor, which works, but you may hear a couple of opinions that they are not the same. These voices may also have their own opinions about what I’m about to tell you.
There are many great prepackaged Thai curries that are easily available even to us Thais when we want to skip an upper body workout, and you can make full use of the pre-packaged curry for these chicken sticks. The following chicken skewers are meant to be a quick appetizer or an easy side dish for cooking.
We use Maesri jars for Thai curry at my house, but you can certainly try other brands available such as Mae Ploy . Most supermarkets keep them in the “international” section, but you can also find them in Asian markets. Keep in mind that the spice factor varies widely . They all have chili in them, but not all chili are equally spicy. For a milder seasoning, try masaman or red curry (which is what is used in the photo). If you like to sweat, try gaeng prik khing or green curry paste . If you really like real spices, omit the coconut milk from the recipe below. Simply apply the curry paste directly to the chicken and hold it in a deliciously tough shell.
To prepare these skewers, use raw chicken legs cut in half lengthwise. You get the best ratio of chicken and spices and they cook in half the time. Marinate them in curry sauce for about an hour or overnight in the refrigerator (cover well because the flavor is strong) before threading them onto skewers. I made them in the oven, but I’m sure they’ll be delicious on the grill. Feel free to use this Thai curry mix for chicken legs or thighs.
Easy Thai chicken skewers
Ingredients:
- 1 pound raw chicken breast (cut in half lengthwise)
- 1-4 oz Thai curry paste (any flavor)
- ½ can (7 oz) coconut milk (room temperature)
Shake the can of coconut milk vigorously before opening. This will help combine the fat and water. Combine coconut milk and curry paste in a medium bowl or large measuring cup. Place the chopped chicken fillet pieces into the curry mixture and mix well to coat and separate the pieces that have stuck together. Cover and leave to marinate in the refrigerator for an hour or overnight. Stir from time to time.
Line a baking sheet with parchment paper or foil and brush lightly with oil. While the grill or oven is preheating, thread the chicken onto skewers and place on a baking sheet. Any leftover curry sauce can be applied to the cooked chicken before it is heated.
Bake in the oven at 400°F for 30 minutes or grill for about 10 minutes. Enjoy straight from a stick or with a pile of parboiled rice.