One of my all-time favorite summer memories involves a bustling Thai night market in Chiang Mai. The air was rich with the aroma of grilled meats, sizzling spices, and the warm sweetness of coconut. That’s where I fell in love with Thai curry chicken skewers—charred, juicy, and served with the dreamiest peanut sauce I’ve ever tasted.
This recipe is my tribute to that unforgettable experience. It brings those exotic flavors home, minus the airfare. With a vibrant red curry marinade and a rich, velvety coconut peanut sauce, these skewers are the ultimate crowd-pleaser for BBQs, weeknight dinners, or weekend get-togethers.
Why You’ll Love This Recipe
- Restaurant-Quality at Home: Tastes like your favorite Thai restaurant, but made with pantry staples.
- Grill or Stovetop Friendly: Perfect for summer grilling or indoor cooking on a grill pan.
- Marinade Magic: The longer you marinate, the more flavor-packed the chicken becomes.
- Creamy Coconut Peanut Sauce: Sweet, savory, tangy, and a little spicy—pure sauce perfection.
- High Protein, Low Fuss: Filling and satisfying without being heavy.
- Make-Ahead Friendly: Both the chicken and sauce can be prepped in advance.
Ingredients You'll Need
For the Chicken Skewers:
- 1 lb chicken breast, cut into 1-inch cubes
- 2 tablespoon red curry paste – gives a deep, aromatic spice base
- 1 can (13.5 oz) coconut milk – makes the marinade rich and silky
- 2 tablespoon soy sauce – umami balance
- 1 tablespoon brown sugar – for a touch of sweetness
- 1 tablespoon lime juice – adds acidity and brightness
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper, to taste
- Skewers – metal or soaked wooden skewers
For the Creamy Coconut Peanut Sauce:
- ½ cup creamy peanut butter
- ½ cup coconut milk
- 2 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sriracha (optional, for heat)
- Chopped cilantro and lime wedges, for garnish (optional)
Substitutions & Tips:
- Use boneless chicken thighs for a juicier texture.
- Swap peanut butter for almond butter if needed.
- No curry paste? Use curry powder as a backup with a splash of lime juice.
Step-by-Step Instructions
1. Marinate the Chicken
In a large bowl, mix the red curry paste, coconut milk, soy sauce, brown sugar, lime juice, garlic powder, ginger powder, and a pinch of salt and pepper. Add in the cubed chicken and stir to coat completely. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
Tip: Marinating longer intensifies the flavor—overnight is even better if you plan ahead.
2. Prep the Skewers
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken onto the skewers, leaving a bit of space between each piece to ensure even cooking.
Tip: For easy handling and even cooking, thread 4–5 pieces per skewer, depending on size.
3. Grill the Chicken
Heat your grill or grill pan over medium-high heat. Place the skewers on the hot grill and cook for 10–12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
Tip: Internal temperature should reach 165°F (74°C) to ensure the chicken is fully cooked.
4. Make the Coconut Peanut Sauce
While the chicken grills, add the peanut butter, coconut milk, soy sauce, lime juice, honey, and sriracha (if using) to a small saucepan. Heat over low heat, stirring until smooth and warmed through. Add more coconut milk to thin if needed.
Tip: Keep the heat low to avoid separating the sauce—gentle is the key!
5. Serve and Enjoy
Transfer the cooked skewers to a serving platter. Drizzle or serve the coconut peanut sauce on the side for dipping. Garnish with chopped cilantro and lime wedges for a fresh, zesty touch.
Serving and Storage Tips
These skewers are best served hot off the grill, drizzled with or dipped into the creamy coconut peanut sauce. They shine as a main dish alongside jasmine rice, coconut rice, or a crisp Thai-style cucumber salad. Want to go low-carb? Serve them over lettuce wraps or cauliflower rice.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Keep the sauce separate if possible.
Reheating: Reheat skewers in a skillet or oven until warmed through. Gently warm the sauce on the stove with a splash of coconut milk to maintain its creamy texture.
Helpful Notes
- Make Ahead Magic: Marinate the chicken the night before and refrigerate. You can also make the sauce ahead—it keeps well for up to 5 days.
- Grill Alternatives: No grill? No problem! Use a grill pan, broiler, or even bake the skewers at 425°F (220°C) for 15-18 minutes.
- Veggie Add-Ins: Want more color? Alternate chicken with bell peppers, red onion, or zucchini on the skewers.
- Sauce Consistency: If your sauce is too thick, thin it with coconut milk or water a tablespoon at a time until it reaches your desired pourability.
Frequently Asked Questions (FAQ)
- Can I use chicken thighs instead of breast?
Absolutely. Thighs are juicier and just as flavorful—just adjust the cook time slightly. - Is this dish spicy?
It’s mildly spicy from the red curry and sriracha. You can tone it down or amp it up depending on your heat preference. - Can I cook these in the oven?
Yes! Bake at 425°F for 15-18 minutes or until cooked through, flipping halfway for even browning. - How long should I marinate the chicken?
At least 30 minutes, but up to 2 hours is ideal for deeper flavor. Overnight works great too! - Can I freeze the chicken and sauce?
The raw marinated chicken freezes well. The peanut sauce can be frozen, though it may need to be whisked back to smoothness when reheated. - What can I serve with these skewers?
Try coconut rice, cucumber salad, or grilled veggies for a complete Thai-inspired meal.
Final Thoughts
These Thai Curry Chicken Skewers are a beautiful balance of savory, spicy, creamy, and zesty. They’re simple enough for a weeknight dinner but impressive enough for a weekend gathering. That creamy coconut peanut sauce? It just might steal the show.
Serve with jasmine rice and a Thai iced tea or fresh mango slices for a restaurant-worthy experience at home.
