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Thai Red Curry Chicken Skewers
1h 25m$16.45

Thai Red Curry Chicken Skewers

Coconut-marinated chicken thigh skewers are pan-grilled until lightly charred and juicy, then served with warm peanut dipping sauce. Crisp cucumber and fluffy jasmine rice balance the rich, fragrant curry flavors.

  • chicken skewers
  • meat
  • pan-grilled
  • peanut dipping sauce
  • thai-inspired
20 min prep35 min cook4 servingshard
Cuisine
Thai

Shopping options

English cucumber · 1 Each

Organic Long English Cucumber

100%

In recipe$2.49
To buy$2.49
Details
1 ct$2.49 per packageBuy 1Package use: 100%Product matchEstimated

Fresh lime juice · 2 Tablespoon

Fresh Large Limes - Each

100%

In recipe$0.67
To buy$0.67
Details
Fresh Citrus · 1 each$0.67 per packageBuy 1Package use: 100%Product matchEstimated

Unsweetened full-fat coconut milk · 1.25 Cup

Thai Kitchen Unsweetened Coconut Milk

Sale

73%

In recipe$2.92
To buy$3.99
Details
Thai Kitchen · 13.66 fl oz$4.29
Sale
$3.99 per packageBuy 1Package use: 73%Product matchEstimated

Boneless skinless chicken thighs · 2 Pound

Heritage Farm® Boneless Skinless Chicken Thighs

Sale

68%

In recipe$6.98
To buy$10.30
Details
Heritage Farm · 1 lb$3.99
Sale
$3.49 per packageBuy 1Package use: 68%Product matchEstimated

Thai red curry paste · 3 Tablespoon

Private Selection® Thai Style Red Curry Paste

35%

In recipe$1.27
To buy$3.59
Details
Private Selection · 4.5 oz$3.59 per packageBuy 1Package use: 35%Product matchEstimated

Jasmine rice · 1.5 Cup

Mahatma Thai Fragrant Jasmine Rice, Uncooked Rice, 32 oz (907g)

30%

In recipe$1.19
To buy$3.99
Details
Mahatma · 2 lbr$3.99 per packageBuy 1Package use: 30%Product matchEstimated

Creamy peanut butter · 0.33 Cup

Kroger® Creamy Peanut Butter

19%

In recipe$0.43
To buy$2.29
Details
Kroger · 16 oz$2.29 per packageBuy 1Package use: 19%Product matchEstimated

Fish sauce · 1 Tablespoon

Thai Kitchen Gluten Free Premium Fish Sauce

7%

In recipe$0.37
To buy$4.99
Details
Thai Kitchen · 6.76 fl oz$4.99 per packageBuy 1Package use: 7%Product matchEstimated

Neutral cooking oil · 1 Tablespoon

Smart Way™ Vegetable Oil

3%

In recipe$0.05
To buy$1.59
Details
Smart Way · 16 fl oz$1.59 per packageBuy 1Package use: 3%Product matchEstimated

Packed light brown sugar · 1 Tablespoon

Simple Truth Organic® Light Brown Sugar

2%

In recipe$0.08
To buy$3.99
Details
Simple Truth Organic · 24 oz$3.99 per packageBuy 1Package use: 2%Product matchEstimated

Water · 2.5 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$16.45

· only what you use

$4.11

per serving · 4 servings

You pay at checkout$37.89
43% used in this recipe$21.44 unused

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • Boneless skinless chicken thighs-2 pounds
  • Water-2 1/2 cups
  • Jasmine rice-1 1/2 cups
  • Unsweetened full-fat coconut milk-1 1/4 cups
  • English cucumber-1 each
  • Creamy peanut butter-1/3 cup
  • Thai red curry paste-3 tablespoons
  • Fresh lime juice-2 tablespoons
  • Fish sauce-1 tablespoon
  • Packed light brown sugar-1 tablespoon
  • Neutral cooking oil-1 tablespoon
Centered stainless steel mixing bowl on a neutral light background.Mixing Bowl
Centered stainless-steel balloon whisk on a light neutral background.Whisk
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Centered pair of stainless-steel kitchen tongs on a light neutral background.Tongs
Centered fine-mesh stainless-steel strainer photographed against a neutral light background.Fine-mesh strainer
Centered unbranded roll of aluminum foil on a light neutral background.Aluminum foil
Small stainless-steel saucepan with one long handle, centered on a light neutral background.Small saucepan
Unbranded instant-read food thermometer with a stainless-steel probe and dark handle, centered on a neutral light background.Instant-read food thermometer
2-quart saucepan with lid
12-inch stovetop grill pan
Heat-resistant cooking brush
8 metal skewers, 10 inches long
Clean serving platter
1
Prepare the cucumber and chicken
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board

Wash your hands and clean the work surface. Rinse the cucumber under running water, dry it, and trim the ends. Slice it into thin rounds, cover, and refrigerate to keep it crisp. Stir the coconut milk until smooth before measuring. Cut the chicken into approximately 1-inch pieces; do not rinse raw chicken.

Do not rinse raw chicken; clean hands and surfaces after handling it.

1 Each english cucumber
1 1/4 cups coconut milk
2 pounds chicken thighs
2
Marinate the chicken
Centered stainless steel mixing bowl on a neutral light background.Mixing Bowl
Centered stainless-steel balloon whisk on a light neutral background.Whisk
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board

Whisk together 1/2 cup coconut milk, 2 tablespoons red curry paste, 2 teaspoons fish sauce, and 1 teaspoon brown sugar in the mixing bowl. Add the chicken and coat thoroughly. Cover and marinate in the refrigerator for 30 minutes. Wash your hands, knife, cutting board, and any surfaces that touched the raw chicken.

Keep the chicken and marinade refrigerated and separate from ready-to-eat food; clean hands and surfaces after handling raw chicken.

1/2 cup coconut milk
2 tablespoons thai red curry paste
2 teaspoons fish sauce
1 teaspoon light brown sugar
2 pounds chicken thighs
3
Cook the jasmine rice
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered fine-mesh stainless-steel strainer photographed against a neutral light background.Fine-mesh strainer
2-quart saucepan with lid

Near the end of the marinating time, rinse the rice in the strainer under cool running water and drain. Place it in the lidded saucepan with 2 1/4 cups water. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 10 minutes. Keep covered until serving.

1 1/2 cups jasmine rice
2 1/4 cups Water
4
Make the peanut dipping sauce
Centered stainless-steel balloon whisk on a light neutral background.Whisk
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Small stainless-steel saucepan with one long handle, centered on a light neutral background.Small saucepan

While the rice cooks, prepare the sauce in the small saucepan using ingredients that have not touched the raw chicken. Whisk together the peanut butter, remaining 3/4 cup coconut milk, remaining 1 tablespoon curry paste, remaining 1 teaspoon fish sauce, remaining 2 teaspoons brown sugar, and 1/4 cup water. Warm over low heat for 4–5 minutes, stirring frequently, until smooth and gently steaming. Remove from the heat and stir in the lime juice. Cover to keep warm; the sauce should be loose enough for dipping.

Use ingredients and utensils that have not contacted the raw chicken or its marinade for the dipping sauce.

1/3 cup peanut butter
3/4 cup coconut milk
1 tablespoon thai red curry paste
1 teaspoon fish sauce
2 teaspoons light brown sugar
1/4 cup Water
2 tablespoons lime juice
5
Thread the skewers
Centered stainless steel mixing bowl on a neutral light background.Mixing Bowl
8 metal skewers, 10 inches long

Thread the marinated chicken evenly onto the 8 skewers, leaving a little space between pieces so they cook evenly. Let excess marinade drip back into the bowl, then discard it. Wash your hands after threading the chicken.

Discard the raw marinade and wash hands after threading the chicken.

6
Pan-grill the first batch
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered pair of stainless-steel kitchen tongs on a light neutral background.Tongs
Unbranded instant-read food thermometer with a stainless-steel probe and dark handle, centered on a neutral light background.Instant-read food thermometer
12-inch stovetop grill pan
Heat-resistant cooking brush
8 metal skewers, 10 inches long

Heat the grill pan over medium heat for 3–4 minutes. Brush the pan with 1 1/2 teaspoons oil. Add 4 skewers in a single layer without crowding. Pan-grill for 12–15 minutes, turning every 3–4 minutes, until browned on several sides. Reduce the heat if the coating begins to scorch. Check several of the thickest pieces with a clean thermometer, avoiding the metal skewers; the chicken must reach 165°F (74°C).

Use a clean thermometer, probe the thickest pieces without touching the skewers, and cook chicken to 165°F (74°C); turn hot skewers with tongs.

1 pound chicken thighs
1 1/2 teaspoons cooking oil
7
Cook the remaining skewers
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered pair of stainless-steel kitchen tongs on a light neutral background.Tongs
Centered unbranded roll of aluminum foil on a light neutral background.Aluminum foil
Unbranded instant-read food thermometer with a stainless-steel probe and dark handle, centered on a neutral light background.Instant-read food thermometer
12-inch stovetop grill pan
Heat-resistant cooking brush
8 metal skewers, 10 inches long
Clean serving platter

Transfer the cooked skewers to a clean platter and tent loosely with foil. Brush the pan with the remaining 1 1/2 teaspoons oil and cook the remaining skewers in the same way. Use clean tongs when handling fully cooked chicken.

Use clean tongs for the cooked chicken and ensure the second batch reaches 165°F (74°C).

1 pound chicken thighs
1 1/2 teaspoons cooking oil
8
Finish and serve
Centered stainless-steel balloon whisk on a light neutral background.Whisk
Small stainless-steel saucepan with one long handle, centered on a light neutral background.Small saucepan
2-quart saucepan with lid
Clean serving platter

Gently rewarm the peanut sauce over low heat, stirring, while the second batch finishes. Fluff the rice. Divide the rice, cucumber, all 8 skewers, and the sauce equally among four portions. Serve immediately, keeping the cool cucumber separate from the warm sauce until eating.

9

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