Thai Coconut Chicken Skewers

Instructions

1. In a mixing bowl, whisk together the coconut milk, fish sauce, lime juice, minced garlic, grated ginger, lemongrass, red curry paste, turmeric, salt, and pepper until well combined.
2. Add the chicken pieces to the marinade, ensuring they’re fully coated.
3. Cover the bowl and refrigerate for at least 1 hour—or overnight—for maximum flavor absorption.
4. Thread the marinated chicken pieces onto skewers, leaving a little space between each piece for even cooking.
5. If desired, alternate with vegetables like bell peppers, onions, or mushrooms for extra variety.
6. Preheat your grill to medium-high heat. Alternatively, use a grill pan on the stove.
7. Place the skewers on the grill and cook for 6–8 minutes per side, or until the chicken is cooked through and slightly charred on the edges.
8. Baste the skewers occasionally with leftover marinade for extra flavor.
9. Remove the skewers from the grill and let them rest for a few minutes.
10. Garnish with fresh cilantro and serve alongside lime wedges for squeezing over the top.
11. Offer peanut sauce or chili dipping sauce as optional accompaniments.