Coconut curry chicken on stick is now fast becoming a mainstay, evidenced by the large number of restaurants and street vendors that are now offering it for sale as an appetizer and a quick snack, respectively.
3 Tbsp Red curry paste
1 Knob fresh ginger, finely grated, use a small knob
1 lemon, freshly zested and juiced, plus a squeeze to serve
½ cup coconut milk
500 g chicken thighs
1. For the marinade, whisk together red curry paste, ginger, lemon and juice, coconut milk, and salt and pepper.
2. To marinate, cut chicken into bite-sized pieces, toss through the marinade and leave to marinate overnight (or up to 2 days).
3. Skewer 3-5 pieces of chicken per skewer and cook over a hot barbecue.
4. Cook for 2 to 4 minutes, then flip and cook for another 2 to 4 minutes.
Season with a squeeze of lemon to serve.
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