Wednesday, January 2, 2019

Coconut milk-red curry chicken, a South of Thailand style grilled chicken.

Southern Thailand-style grilled chicken: triple grilled, double basted and encrusted with the marinade. No dipping sauce needed.

Spice level: Mild.  

Makes 6-7 skewers of grilled chicken.


1 lb of chicken meat (I used boneless, skinless chicken thighs.)
1 cup of red curry paste
3 T neutral cooking oil
1.5 c of coconut cream (NOT coconut milk)
4 T palm sugar
¾ cup water
1 T salt, divided 
1 T fermented shrimp paste or fish sauce or anchovy paste 
2 T tamarind paste
1/2 c natural peanut butter
Extra cooking oil for the grill. 


To prevent wooden skewers from burning on the grill or oven, soak them in tap water until ready to use. Or you can roll ends with tin foil just how I did above.  

Chop chicken meat in a thick size (at least 1.5") as they tend to shrink when cooked/heated.    

Preheat cooking oil in a medium, heavy bottom pot on medium-high heat. Add the red curry paste and cook until almost sticky and thick. 

Add the coconut milk, water, palm sugar, 1/2 T of the salt and tamarind paste. Stir to combine and lower heat to simmer for 15-30 minutes. Stir occasionally to prevent from burning.

Remove from heat and stir in the peanut butter and shrimp paste (or fish sauce or anchovy paste). Set aside 1 cup of the sauce to use as marinade for the chicken. Stir in the other half tablespoon of salt in it. 

Cool the rest of the sauce (The one in the pot. We will call it "basting sauce") at room temperature. 

Skewer chicken pieces-at least 4 to 5 chunks per skewer.

Arrange on a quarter size (13 x 11) baking pan and pour 1 cup marinade on it making sure all the skewered chicken are covered with the marinade. Leave to marinate for at least 1 hour. 

Preheat your grill on high. When it reaches 450° F, open the grill and scrape and clean the grill off with the crud from previous grilling. (No need to do this step if your grill is immaculately clean!) Bring down the lid and preheat again to reach 450° F. 

Lightly brush or rub grill with cooking oil. Arrange skewered chicken crosswise without touching each other. Lower heat to medium-low and grill first side for 3 minutes. 

Turn the skewered chicken to cook the other side for 3 minutes also. Remove hot chicken from grill and cool for 5 minutes. 

After cooling off for 5 minutes, spoon and spread each skewered chicken with the basting sauce. Make sure you have some left of the sauce for the 2nd basting. 

Place back in the grill to cook for 2-3 minutes. Remove chicken and spread the remaining basting sauce. Grill again for 3 minutes or until sauce on the chicken is lightly charred.

Enjoy by itself or with a side of steamed rice.