Spicy Thai Coconut Curry Chicken Skewers

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 cup coconut milk
• 2 tbsp red curry paste
• 2 tbsp brown sugar
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 cups long grain white rice
• 1 large cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 4 lime wedges, for serving

Instructions

1. 1

   In a large bowl, combine the coconut milk, red curry paste, brown sugar, fish sauce, lime juice, garlic, and ginger. Add the cubed chicken and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, up to 4 hours.

2. 2

   Preheat grill to medium-high heat. Thread the marinated chicken onto skewers, leaving a little space between each piece.