Thai Red Curry Chicken Skewers
Prep 20 min · Cook 25 min · Serves 4 · medium
Free on iPhone
Tender marinated chicken thighs skewered with vibrant veggies, served over fragrant coconut rice. A family-friendly Thai-inspired meal with mild, kid-approved flavors.
Ingredients
- 1 1/2 lbs chicken thighs, boneless, skinless, cubed
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow onion, cut into 1-inch pieces
- 12 bamboo skewers, soaked in water for 30 minutes
- 1 can coconut milk, 13 1/2 oz
- 1 1/2 cups jasmine rice, uncooked
- 2 tbsp red curry paste, mild variety
- 1 tbsp brown sugar
- 2 tbsp fish sauce
- 2 tbsp lime juice, fresh squeezed
- 1/2 tsp salt
- 1/4 cup cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the cubed chicken, red curry paste, brown sugar, fish sauce, and lime juice. Toss to coat the chicken evenly. Cover and refrigerate for 30 minutes to 1 hour.
- 2
Thread the marinated chicken and the bell pepper and onion pieces onto the soaked bamboo skewers.
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