Tender chicken skewers are always a hit, especially when you serve them up with a super tasty Thai curry dipping sauce! They skewers are a breeze to make and perfect as an appetizer or an entree.
In a bowl large enough to hold the chicken, mix the 1 tablespoon coconut milk, 1 teaspoon curry powder, and 1 teaspoon salt together.
Cut chicken thighs into small chunks and add to the bowl with the marinade. Stir well to combine.
Store in fridge and let marinate for at least 30 minutes.
If using wooden skewers, soak in water for at least 20 minutes.
Dipping Sauce:
In a measuring cup, combine ½ cup coconut milk, 2 teaspoons fish sauce, ¾ teaspoon tapioca starch/cornstarch, and ½ teaspoon honey. Mix well. Set aside.
In a small saucepan over medium heat, add oil.
Add ginger and garlic and fry for 1 minute, until fragrant.
Add Thai red curry paste and mix with the ginger and garlic; cook for about 1 minute.
Add coconut milk mixture and stir well.
Bring to a boil, stir well, and remove from heat.
Cooking the Chicken:
Preheat oven 450F/230C.
Carefully thread chicken chunks onto skewers.
Roast chicken for 25 minutes.
Serve with curry dipping sauce on the side.
Garnish with chopped green onions and sesame seeds, if desired.
Notes
Marinate the chicken meat for at least 30 minutes and up to overnight.
Cook the skewers on an outdoor grill, stove-top griddle, or roast them as the recipe states.
Thread other food chunks onto the skewers with the chicken like zucchini, onions, mushrooms, pineapple, etc.
The dipping sauce also goes great with flatbreads like naan, roti, or parathas.
Add a teaspoon of peanut butter to the sauce if you want a peanut-y curry dipping sauce.