Prepare the Marinade: In a bowl, combine the coconut milk, red curry paste, soy sauce, fish sauce, and lime juice. Whisk until the mixture is smooth and well-blended.
Marinate the Chicken: Add the bite-sized chicken pieces to the marinade, ensuring all the pieces are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to let the flavors meld together.
Preheat the Grill: Preheat your grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for 10-15 minutes to prevent them from burning during cooking.
Skewer the Chicken: Thread the marinated chicken onto the skewers, making sure there is some space between each piece for even cooking.
Grill the Skewers: Grill the skewers for about 5-7 minutes on each side, or until the chicken is cooked through and has reached an internal temperature of 165°F (74°C).
Serve: Serve the skewers hot with a side of jasmine rice, cucumber salad, or fresh veggies. Garnish with fresh cilantro and lime wedges for added freshness and flavor.
Serving and Storage Tips:
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