Ingredients
Units
Scale
- 1.5 lbs. chicken breast, diced into 1 inch pieces
- 1 cup full-fat canned coconut milk
- 2 tablespoons lime juice
- 2 tablespoons curry paste
- 1 teaspoon curry powder
- 1 teaspoon ginger paste
- 1 teaspoon garlic powder
- pinch of cayenne pepper, optional
- Kosher salt
- fresh cracked pepper
Serve With:
- creamy peanut sauce
- chopped peanuts
- fresh chopped cilantro
- thinly sliced green onion
Instructions
- Combine coconut milk, lime juice, curry paste, curry powder, ginger paste, garlic powder, cayenne, and a couple large pinches of salt and pepper in a shallow bowl.
- Add chicken to the marinade and gently toss to coat until chicken is covered.
- Marinate in the fridge for 1 hour.
- Heat a large cast iron griddle pan or grill to medium heat.
- Thread marinated chicken onto wooden skewers.
- Cook on the grill pan in batches, for about 3-5 minutes per side or until the chicken is cooked through and a dark golden brown crust has formed on the outside.
- Serve with peanut sauce for dipping or drizzle with peanut sauce. Garnish with fresh chopped peanuts, cilantro, and thinly sliced green onions. Enjoy!
Notes
- Cut the chicken into strips or 1-inch cubes. Try to keep all your pieces of chicken about the same size so that they cook through evenly. I like to use a clean kitchen shears to easily cut my chicken into uniform strips or chunks.
- Don’t smoosh too much chicken onto the skewers. Gently thread it on so that it has enough room to cook thoroughly on all sides. If you add veggies to the kebab as well, make sure there’s a teeny bit of room between those as well.
- Prep Time: 10 minutes
- Marinating Time: 1 hour
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Asian
Nutrition
- Serving Size:
- Calories: 166
- Sugar: 0.5 g
- Sodium: 134.2 mg
- Fat: 8.3 g
- Saturated Fat: 5.8 g
- Carbohydrates: 2.4 g
- Fiber: 0.4 g
- Protein: 20.1 g
- Cholesterol: 62.1 mg
