With the warmer months quickly springing on us here in Vancouver, the BBQs are being dusted off and the meat (and alternatives) are being grilled! This recipe was a hit for potlucks last year and with summer events coming up, it’s my go-to recipe for a super quick meat dish.
Some BBQ meats need a ton of marinating time to get the flavours infused/tenderize the meat. I tried this recipe after needing a (very) last minute potluck dish recently – the flavours were all there even after “marinating” for an hour during travel time to our destination. These skewers have the sweetness of the coconut milk along with the mild kick of the Thai spices. It’s extremely easy to make, takes less than 10 minutes to prepare, and you’ll have guests who are in awe of your yummy addition to the meal! Use it as a quick appie or make it your main with a side salad and coconut rice!
- 1 small can coconut milk – usually comes in 165 mL cans
- 1 tablespoon (15 mL) fish sauce
- 2 tablespoons red curry paste
- 1 teaspoon (5 mL) sugar
- 1 teaspoon (5 mL) turmeric
- Approx 1 lb chicken breast – about 3 breasts, sliced into 3cm width x 1/2cm thick strips
- Bamboo skewers, soaked in cold water
- Cilantro, for garnish
What to do:
- Mix the coconut milk, fish sauce, curry paste, sugar and turmeric in a large bowl
- Add sliced chicken breast into marinade until fully covered
- Skewer onto bamboo skewers – I usually fold the strips onto the skewer to make it look fancy/to maximize the amount of meat added to the skewer.
- Either cover and allow to marinade overnight OR immediately grill on medium heat for approx 3 min on each side.
- Serve with your fav dipping sauce (?peanut sauce, ?something creamy and cucumber-y) and garnish with some thinly sliced cilantro.
Tips and tricks:
- Trust the grill – if the meat is still sticking to the grill, it likely means the meat isn’t done. Give it some time and allow it to cook!
- Want to add some veg to the skewers? Add your fav veggies – eggplant, bell peppers, onions or maybe even some pineapple would work well with this!
- Not sure what to do with the leftover fish sauce/curry paste? Use it as a quick go-to dinner recipe and make some Thai red curry! Takes less than 30 minutes to whip up and is an awesome packed lunch for the next day.