Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup Thai red curry paste
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon grated ginger
- 1 clove garlic, minced
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 cup bamboo skewers, soaked in water for at least 30 minutes
Instructions
- Step 1: In a large bowl, whisk together the Thai red curry paste, soy sauce, brown sugar, fish sauce, lime juice, ginger, and garlic. Add the chicken cubes and toss to coat evenly. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Step 2: Preheat your grill to medium-high heat.
- Step 3: Thread the marinated chicken and bell peppers and red onion pieces onto the soaked bamboo skewers, alternating the ingredients.
- Step 4: Grill the skewers for 4-5 minutes per side, or until the chicken is cooked through and the vegetables are tender. Basting occasionally with remaining marinade.
- Step 5: Remove the skewers from the grill and let them rest for a few minutes before serving. Serve immediately and enjoy!
Notes
- Store leftover skewers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave to avoid drying out the chicken.
- Serve these skewers with fluffy jasmine rice and a vibrant mango salsa for a complete Thai-inspired meal.
- For extra flavor, add a pinch of crushed red pepper flakes to the marinade for a touch of heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American