Grilled Curry Chicken Kebabs

Ingredients

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  3 tbsp or 45g

• Garlic

  Raw

  4 tsp or 11g

• Curry powder

  Spices

  2 tsp or 4g

• Fish sauce

  Ready-to-serve

  2 tsp or 12g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Salt

  Table

  ¼ tsp or 2g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  6 thigh, bone removed or 564g

Directions

1. Combine coconut milk, minced garlic, curry powder, fish sauce, chili flakes, minced shallot, and kosher salt in a mixing bowl. Stir until well combined, then add the chicken, mixing thoroughly. Refrigerate to marinate for 30 minutes to 12 hours.
2. Thread the marinated chicken onto bamboo skewers.
3. Preheat half the burners on a gas grill to the highest setting, cover, and heat for 10 minutes. Clean and oil the grilling grate.
4. Place skewers in the middle of the grill, cover, and cook until well browned on one side, about 5 minutes. Adjust skewers' position as needed for even browning. Flip and cook until the second side is browned and the thickest piece reaches 160°F, about 5 minutes more. Transfer to a platter, rest for 2 minutes, and serve.

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