Coconut Curry Chicken Sticks

Coconut Curry Chicken SticksToday, the flavor of curry and coconut milk is gaining popularity outside the Asian culture partly because of the rich mouthwatering flavor it adds to one’s taste.

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.

The Readers Bureau

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