Thai Coconut Lemongrass Chicken Skewers
This is the perfect combination of savory, zesty, spicy, and umami. This Asian chicken recipe is probably the best chicken recipe that I have ever made. This dish is usually found in Asian night markets, which was the first time I had it. So I knew, as an Asian, I had to copy it.
Ingredients
Marinade:
- 2 Shallots (Chopped)
- 1 Stalk Lemongrass (Chopped)
- 1 Pepper (Minced)
- 3 Cloves Garlic (Minced)
- 1 Tsp Ginger (Minced, Optional)
- 2 Tbsp Curry Powder
- ¼ Tsp Turmeric (Optional)
- ½ C Coconut Milk (Full Fat)
- 1 Tsp Oil
- 2 Tsp Fish Sauce
- 1 Tbsp Soy Sauce
- 1 Tsp Brown Sugar
- 1 Tbsp Sesame Seeds (Optional)
- 1 Stalk Scallions (Optional, Sliced)
Meat:
- 1 Lb Chicken Thighs (Filetted, or Cubed)
Instructions
- Mix the marinade ingredients together.
- Add in the cut Chicken thighs and mix thoroughly to coat everything. Cover, Chill, and let the chicken thighs marinate for at least 30 minutes, preferably 2 hours or overnight in the fridge.
- Soak 12 wooden skewers in water for at least 30 minutes.
- Skewer the meat and Airfry/bake at 400F for 5-10 Minutes or Grill until cooked and charred.
Notes
The OPTIONAL Turmeric will give it a more golden color, but curry powder alone should make the color golden enough.
Any Chili Pepper (dried or fresh) will work, but it is more authentic to use Birdseye Chili Pepper.
The Oil in the marinade will improve the browning of the skewers
Adjust spices and measurements to personal taste.
The longer the chicken marinades, the more color and flavor it will retain.
Soaking the wooden skewers in water will prevent them from burning or catching on fire during cooking. If metal skewers are being used, then it is not needed to soak the skewers, as metal isn't flammable.