Coconut milk, curry and chicken simply fo together on hot day! We called this dish “Mellow Yellow” because fresh sweet corn from the market is a perfect match. Putting the chicken on skewers lightens up the meal on summer days. Thai curries rely more on coconut milk than do Indian curries. Thai curries start with a paste while Indian curries start with spices.
Coconut Curry Chicken Skewers
Ingredients
- 2 lb. (908 gr) chicken breasts (4 large) 0 CHO
- 1 tsp. salt divided 0 CHO
- 1 tsp cumin divided 0 CHO
- 2 tsp. turmeric divided 0 CHO
- 2 tsp. garam masala divided 0 CHO
- ½ tsp. curry 0 CHO
- ¼ tsp. cayenne 0 CHO
- ¼ tsp. pepper 0 CHO
- 1 TBSP (15 gr) fresh ginger 2 CHO
- 1 TBSP lime zest 1 lime 0 CHO
- 1 TBSP fresh lime juice 1 lime 0 CHO
- 14 oz. (400 ml) can unsweetened coconut milk (2 CHO/1/3 cup/86 ml) 9.6 CHO
- 3 TBSP (18 gr) unsweetened dry shredded coconut (4 CHO/50 gr) 1.4 CHO
- Parsley chopped to garnish
- Lime wedges to garnish
TOTAL CHO 13 CHO
- TOTAL WEIGHT 455 GRAMS
- 13 CHO DIVIDED BY 455 GRAMS = .028 CHO/GRAM
- 1 TBSP = 14 GRAMS (.028 CHO x 14 GRAMS) .39 CHO/TBSP
- ¼ CUP = 4 TBSP (.39 CHO x 4) 1.56 CHO/1/4 CUP
- ¼ CUP = 56 GRAMS
- ½ CUP = 8 TBSP (.39 CHO x 8) 3.12 CHO/1/2 CUP
- ½ CUP = 112 GRAMS
Instructions
Cut chicken into large chunks.
In each of 2 small bowls, add equal parts of salt (1/2 tsp.), cumin (1/2 tsp.), turmeric (1 tsp), and garam masala (1 tsp). Sprinkle seasoning from 1 bowl directly on the chicken chunks and toss until fully coated. Place chicken in a Zip Lock bag and refrigerate for 4 – 5 hours. Set remaining small bowl of spices aside.
- An hour + before cooking the skewers, add coconut milk to a blender, shredded coconut, lime zest and juice, ginger, and small bowl of reserved spices. Add curry, cayenne and pepper. Blend until smooth.
Remove chicken from refrigerator and add ½ cup marinade to the bag. Let rest on counter for 1 hour, so that chicken comes to room temperature.
- Remove another ½ cup marinade to a small bowl for basting.
- Place remaining 1 cup marinade in the refrigerator and serve with cooked chicken, basmati rice and vegetable of choice.
Pre heat oven or grill to 400.
Soak bamboo skewers a minimum of 15 minutes; up to 30 minutes. Thread 3 or 4 pieces of chicken onto each skewer, making sure there is about 1/2 inch between each piece. this ensures the chicken will cook evenly.
Genrally, we cook the chicken for 15 mintues, flipping once/twice – but check your oven/grill and you may need to cook them up to 20 minutes. (If cooking in the oven, place skewers on a broiling pan.)
Place skewers on top of Jasmine rice, garnish with parsley and lime wedges.
