Thai Red Curry Chicken Skewers with Coconut Basil
Thai red curry chicken skewers combine coconut milk, curry paste, lime and basil in a creamy marinade that keeps the chicken juicy on the BBQ. Grilled until lightly charred, they deliver rounded spice, fresh herbal lift and enough richness to feel satisfying without becoming heavy.
Ingredients
- 800 g boneless skinless chicken thighs cut into 3 to 4cm pieces
- 3 tbsp Thai red curry paste
- 120 ml full-fat coconut milk
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp light brown sugar
- 2 garlic cloves finely grated
- 1 tsp fresh ginger finely grated
- 1 tbsp neutral oil
- 1 red pepper cut into chunks
- 1 yellow pepper cut into chunks
- 1 small red onion cut into chunks
- 10 fresh basil leaves plus extra for serving
- 1 tbsp chopped coriander for serving
- lime wedges for serving
- 8 to 10 metal skewers or bamboo skewers soaked in water
Instructions
Make the Thai red curry marinade
- In a large bowl, mix the Thai red curry paste, coconut milk, lime juice, fish sauce, brown sugar, grated garlic, grated ginger and neutral oil until smooth and evenly coloured.
- Add the chicken and stir thoroughly so every piece is coated. Cover and refrigerate for at least 1 hour, though 3 to 4 hours gives better flavour and still keeps the texture tidy.
Thread the skewers
- Thread the chicken onto the skewers, alternating with red pepper, yellow pepper and red onion. Tuck a basil leaf between a few pieces if you like, though I mostly save the basil for finishing.
- Leave a little room between the pieces so the heat can circulate. Let the skewers sit at room temperature for 15 minutes while the BBQ heats.
Prepare the BBQ
- Preheat the BBQ for medium-high heat, around 200 to 230C at grill level. Clean the grates and oil them lightly. Set up one direct heat zone and one cooler zone for finishing.
- If you’re cooking over charcoal, wait until the coals are mostly grey and settled. These skewers cook best when the heat is steady rather than frantic.
Grill the Thai red curry chicken skewers
- Place the skewers over direct heat and cook for 2 to 3 minutes per side, turning as the outside begins to colour and pick up a few darker spots. Once they have some char, move them to the cooler side of the BBQ.
- Close the lid and cook for another 6 to 8 minutes, turning once or twice, until the chicken is cooked through and reaches 74C internally. Rest for 3 to 5 minutes before serving.
Finish with basil, coriander and lime
- Scatter over torn basil leaves and chopped coriander, then squeeze fresh lime over the skewers just before serving. That final layer wakes everything up and stops the richer coconut notes from feeling too settled.
- I like serving these with the herbs still vivid and the chicken still glossy, because that’s when the contrast between smoky edges and fresh finish is at its nicest.
Notes
Thai red curry paste does a lot of work here, so the brand matters more than people sometimes think. Some are hotter, some lean more towards lemongrass and garlic, and some are noticeably saltier. I taste a little before mixing the marinade, partly to judge the heat and partly so I know whether the fish sauce needs pulling back slightly.
Full-fat coconut milk gives the best result because it coats the chicken properly and helps the marinade cling instead of running off. Chicken thighs are still my preference because they stay juicy over the BBQ and work nicely with richer marinades. Fresh basil should go on at the end rather than into the hot fire for too long, otherwise you lose the bright, sweet herbal note that makes the recipe feel finished.
Nutrition
Calories: 421kcalCarbohydrates: 9gProtein: 33gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 165mgSodium: 795mgPotassium: 710mgFiber: 2gSugar: 5gVitamin A: 1320IUCalcium: 48mgIron: 2.5mg
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