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Easiest Thai Chicken Skewers Ever

Image from article titled Easiest Thai Chicken Skewers Ever

Photo: Allie Shanthorn Lineman

When I was a kid, my mom would sometimes make chicken satay for me. This herby, nutty and spiced “chicken on a stick” Favorites of minutese and my brother. Sadly the satay was only available on special occasions. These days, i can make it for myself.Me Take a cue from regular satay chicken, but don’t break the mortar and pestle and switch using other bolder, spicier Thai curry pastes. can be used to add a ton of flavor to your next chicken skewer.

there are many thai curry paste But generally, ground chiles, lemongrass, McLat lime leaves, shallots, garlic, salt, other aromatics, spices, or shrimp paste On deck, depending on the food being made. You can mix this paste with coconut milk to make a loose meat or vegetable curry. Curry made with coconut milk has a creamy richness with a hint of spice.

Preparing the ingredients for curry paste is usually where people pause. To make it traditionally, the ingredients are hand-ground using a large mortar and pestle until it forms a fine paste. It’s definitely a process. Some people use a blender or a food processor, but some argue that it’s not the same. Those voices may have an opinion on what I am trying to convey to you.

Lots of great prepared Thai curries readily available We Thai people use it when we want to skip the upper body workout. Packaged curries can be perfectly used for these chicken sticks.

is using Maesuri In my house it’s canned for Thai curries, but you can try other brands available. May PloyMost supermarkets have them in the “international” aisle and you can find them in Asian markets as well. WideThey all have chiles, but not all chili pack the same heat. Massaman Also Red curry (It’s the one I use in the picture.) If you like to sweat, try it Genprick King Also green curry pasteIf you really enjoy pure spice, omit the coconut milk from the recipe below. Simply rub the curry paste directly onto the chicken for a deliciously thick coating.

To prepare these skewers, use raw chicken tenders sliced ​​in half lengthwise. You get a better chicken to spice ratio and it cooks twice as fast. Marinate in the curry sauce for about an hour, or refrigerate overnight (covered as it has a strong aroma) and skewer. I made these in the oven, but I’m sure cooking them on the grill would be crazy.

Easy Thai chicken skewers


  • 1 pound raw chicken tenders (sliced ​​in half lengthwise)
  • 1-4 oz cans thai curry paste (any flavor)
  • 1/2 can (7 oz) coconut milk (room temperature)

Shake the can of coconut milk well before opening. This helps bind fat and water. Combine coconut milk and curry paste in a medium bowl or large measuring cup. Place sliced ​​chicken tenders into curry mixture, stirring well to ensure coating and separate pieces that are sticking together. Cover and marinate in refrigerator for 1 hour or overnight. Mix occasionally.

Marinated red curry chicken waiting for the oven.

Marinated red curry chicken waiting for the oven.
Photo: Allie Chanthorn Lineman

Line a sheet tray with parchment or foil and lightly oil. While the grill or oven is preheating, skewer the chicken and place on a sheet tray. Leftover curry sauce can be smeared on the prepared chicken before it is cooked through.

Bake in a 400°F oven for 30 minutes or grill for about 10 minutes. Enjoy straight from the stick or on top of a pile of rice.

Easiest Thai Chicken Skewers Ever

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