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Close-up of grilled chicken skewers with creamy sauce, served on white rice and garnished with fresh cilantro and chopped green onions.
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5 from 1 vote

Green Curry Chicken Skewers Recipe

These green curry chicken skewers are marinated in my incredibly flavorful green coconut curry marinade and served with a yummy coconut sauce. Serve as an appetizer or pair with coconut rice and stir fry veggies.
Prep Time2 hours 25 minutes
Cook Time25 minutes
Total Time2 hours 50 minutes
Course: Chicken
Cuisine: American Fusion
Keyword: green curry chicken skewers
Servings: 6
Author: Emily Richter

Ingredients

  • 1.5 lbs. boneless skinless chicken thighs 6 thighs
  • 1.5 teaspoons coarse salt
  • 1 tablespoon green Thai curry paste
  • 1 tablespoon coconut milk
  • 1 tablespoon fresh lime juice
  • ¼ cup fresh cilantro
  • 1 inch fresh lemongrass
  • 1 garlic clove
  • 1 tablespoon avocado oil or a neutral oil
  • Pinch of salt

Coconut Sauce

  • 2 teaspoons avocado oil
  • 1 green onion chopped
  • 1- inch lemon grass smashed
  • Pinch of salt
  • ⅓ cup coconut milk
  • 1 teaspoon green Thai curry paste

Optional Coconut Rice*

Instructions

  • Add the chicken thighs to a pan, massage the coarse salt into the chicken and set aside.
  • Add the Thai curry paste, coconut milk, lime juice, cilantro, lemongrass, garlic, oil, and salt to a small blender or food processor and process until smooth and creamy.
    Overhead view of a food processor containing a green sauce or mixture with visible herbs on a light countertop.
  • Stir the chicken in the marinade until it is completely covered by the marinade. Stick a skewer through the length of the chicken thigh. Repeat until all of the chicken has been skewered.
    A hand holding raw chicken piece on a wooden skewer over a white ceramic baking dish with more raw chicken pieces inside.
  • Pour the marinade over the chicken. Cover the pan and let the chicken marinate in the refrigerator for 1 hour or up to overnight for extra flavorful chicken.
    Raw chicken breasts skewered on wooden sticks in a white baking dish, topped with a green herb sauce.
  • While the chicken is marinating, prepare the sauce. Heat the oil in a small saucepan. Add the green onion and lemon grass and season with salt. Saute for 2-3 minutes and then add the coconut milk and chili paste. Whisk to combine. Bring the coconut milk to a gentle simmer over medium/high heat. Turn the heat to low and keep the sauce warm until ready to serve.
    A saucepan containing a creamy white sauce with chopped green herbs and several stalks of lemongrass on a light textured surface.
  • Remove the chicken from the refrigerator and let it sit at room temperature for 10-15 minutes.
  • Heat 1-2 tablespoons of avocado oil in a large skillet over medium/high heat. Add the chicken skewers and sear them for 3-6 minutes on each side or until the internal temperature of the chicken reaches 165ºF. Be sure to move the chicken around the first minute to make sure it doesn’t stick to the pan.
    Three grilled, stuffed chicken thighs secured with wooden skewers are cooking in a black cast iron skillet on a light textured surface.
  • Remove the chicken from the heat and serve with the coconut sauce. Option to serve the chicken over coconut rice.
    Grilled chicken skewers with a creamy sauce served over white rice and garnished with fresh cilantro.

Video

Notes

  • Coconut rice cooking method: Add the jasmine rice, coconut milk, and water to a saucepan and mix. Bring to a boil over medium/high heat. Reduce heat to low, cover. Simmer for 20-25 minutes or until the liquid is dissolved and the rice is tender but not mushy. Remove from heat and fluff with a fork.
  • Chicken breasts can be used in place of chicken thighs, but we suggest pounding them or slicing them into tenders before skewering them.

Nutrition

Calories: 393kcal | Carbohydrates: 28g | Protein: 25g | Fat: 20g | Fiber: 1g | Sugar: 0.4g