Recipe & Video Thai Style Coconut Chili Chicken Skewers

Hungry Man

Regular Member
7 Jul 2020
Local time
5:19 AM
Thai Style Coconut Chili Chicken Skewers


  • 600 g chicken thighs (boneless)
  • 3 mild or sweet chilies
  • 2 hot dried chilies
  • 5 garlic cloves
  • 1 shallot
  • 1 tsp coriander seeds
  • ½ tsp cumin seeds
  • 1 tsp ginger
  • 400 ml coconut cream
  • 2 tbsp coconut oil
  • 1 tbsp brown sugar
  • 2 tsp fish sauce
  • ½ cup of water
  • Juice of a lime and 1 tbsp lime zest
  • 1 tsp salt
  • Green onions for garnish (optional)
  1. Roast the cumin, coriander seeds and deseeded dried chilies for 1 minute.
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  3. Transfer to the mortar and pestle and pound into powder.
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  5. Finely chop the shallots, garlic and mild chilies,
  6. Transfer into the mortar and pestle with a pinch of salt and grated ginger.
  7. Pound into a smooth paste.
  8. In a pan on medium heat, add the coconut oil, the paste and fry for few minutes.

  9. Add the brown sugar, fish sauce, lime zest, lime juice and the coconut cream.
  10. Turn off the stove and let it cool down and set aside in the fridge.
  11. Cut the chicken thighs into thin pieces.
  12. Using half of the chili paste, dip the chicken into marinade, cover and let it rest for at least 2 hours.
  13. Thread the marinated chicken pieces on the skewers. For wooden skewers, soak them in water.
  14. Grill the skewers for about 5 mins per side until nicely charred.
  15. Warm up the rest of the marinade.
  16. Rotate the skewers often to evenly grill and brush with extra marinade.

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