These Thai curry chicken skewers are so versatile and perfect for weekday meal prep. They can go on tacos, be eaten as a dinner with rice or potatoes, or simply munched on solo. They are not too spicy but very delicious and bursting with flavor. That’s because it is made with a homemade Thai curry sauce and packed with a ton of seasoning and herbs. These chicken skewers are great for upcoming patio season, so be sure to bookmark this.
The best part is that if you happen to have any leftover Thai curry marinade, you can actually turn to a curry. All you have to do is add hot water and broth and let it reduce to a stew consistency. If you need a curry inspo, check out my vegetarian chickpea recipe on Foodtalk. These Thai curry chicken skewers would pair really well with my turmeric fries or regular boiled rice. I arranged these with bell peppers, celery and onion. I prepped the vegetables I’ll be using by cutting them into 1 inch squares. Chicken thighs are perfect for this recipe because they are flat and juicy. However, boneless chicken breast works just fine. The chicken is also cut into slightly bigger squares than the vegetables, about 2 inch wide squares.
After blending the marinade ingredients, coat the chicken thoroughly with it and start arranging it on the skewers. You can also refrigerate the skewers prior to roasting to lock in the flavor. It’s still tasty if you choose not to. It takes less than an hour to be ready, so it is definitely on my list of easy, weeknight dinners.
Ingredients
1.6 kg boneless and skinless chicken thighs, cut into 2 inch squares
1/2 large onion, peeled and quartered
1-2 sweet bell peppers, trimmed, deseeded and cut into squares
3-4 celery sticks, cut into squares
Thai curry marinade
1 cup coconut cream
2 tablespoons curry powder
1/2 teaspoon table salt
1 tablespoon cayenne pepper
1 tablespoon garlic powder or minced garlic
1 tablespoon lime juice
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 tablespoon brown sugar
1 cup fresh herbs (rosemary, sage, thyme, parsley or oregano)
1 tomato, halved
Remaining 1/2 onion, peeled and cut into chunks
1/4 cup warm water
Instructions
- Blend the Thai curry marinade ingredients together and transfer to a large mixing bowl.
- Coat the chicken thighs with the marinade and cover tightly with cling wrap. Refrigerate overnight.
- Preheat the oven to 400°F/205°C.
- Push a skewer through each chicken square in the middle. Add the celery, bell pepper and onion squares next. Repeat this until the skewer is almost full but leave space to hold the skewers.
- Repeat the previous step until all the chicken is used up. Don't throw away the leftover marinade.
- Line a large baking tray with foil then place a wire rack on it. Heavily grease the wire rack with oil or cooking spray.
- Place the chicken skewers on the wire rack and bake at 400°F/205°C for 15 minutes, then brush with more leftover marinade.
- Continue baking the chicken skewers for another 10-15 minutes.
- Best served hot.