Buzz
As a child, my mom would occasionally prepare chicken satay. The herby, nutty, spiced “chicken on a stick” became a family favorite. However, satay was reserved for special occasions (and, as the youngest, I’ve always had the sneaking suspicion I didn’t get my fair share). Thankfully, these days I can whip it up on my own. I borrow from traditional satay recipes but infuse them with the bold heat of Thai curries. The simplest Thai chicken skewers are made using store-bought curry pastes—making it the quickest way to deliver a punch of flavor without reaching for the mortar and pestle.
What do Thai curry pastes taste like, exactly?
Thai curry pastes come in many varieties, but they typically include ground chiles, lemongrass, makrut lime leaves, shallots, garlic, and salt, along with additional aromatics, spices, or shrimp paste, depending on the dish. When mixed with coconut milk, they create a thinner curry sauce for meats and veggies. The aroma is spicy and herbaceous, while the flavor is exponentially more intense. Curries with coconut milk are rich and creamy, balancing the heat. Making the curry paste from scratch requires grinding ingredients in a mortar and pestle until smooth (it’s a time-consuming task). While some use blenders or food processors, purists may argue that it's not quite the same. And those purists might not be too thrilled with what I'm about to tell you next.
Whip up simple Thai chicken skewers using store-bought curry paste
There are plenty of excellent pre-made Thai curries available, and even we Thai folks turn to them when we want to skip the workout. Using a prepackaged curry is a foolproof way to create flavorful chicken skewers. These are perfect as quick appetizers or as an easy, handheld side dish for your next cookout.
To make these, slice raw chicken tenders in half lengthwise. (This gives you a better chicken-to-spice ratio, and they cook in half the time.) Let them marinate in the curry paste for about an hour, or overnight in the fridge (make sure they’re covered tightly as the aroma can be intense) before threading them onto skewers. I baked mine, but I’m sure they’d be amazing on the grill.
Here are some of my go-to Thai curry flavors:
Maesri Green Curry
Maesri Masaman Curry
In my house, we rely on Maesri Thai curry paste, but you can also experiment with other brands like Mae Ploy. You’ll typically find them in the 'international' section of most supermarkets, or you can visit Asian grocery stores. Just be aware that the spice level can vary significantly. They all contain chiles, but not all chiles are created equal. If you prefer a milder kick, try masaman or red curry (that’s what I used for the skewers in the photo). If you like to work up a sweat during meals, opt for gaeng prik khing or green curry paste. And for those who really crave heat, skip the coconut milk and apply the curry paste directly onto the chicken.
Quick and Easy Thai Chicken Skewers
Ingredients:
1 pound of raw chicken tenders (sliced in half lengthwise)
1-4 ounce can of Thai curry paste (any flavor)
½ can (7 ounces) of coconut milk (room temperature)
Give the coconut milk can a good shake before opening to blend the fat and water together. In a medium bowl or large measuring cup, mix the coconut milk and curry paste. Add the sliced chicken tenders into the curry mixture and stir well to coat evenly, ensuring no pieces stick together. Cover and refrigerate for at least an hour, or overnight for deeper flavor. Stir occasionally.
Cover a sheet tray with parchment paper or foil and lightly grease it with oil. While your grill or oven preheats, thread the marinated chicken onto skewers and arrange them on the tray. Don’t forget to scrape the bowl and coat the chicken with any leftover curry sauce before it hits the heat.
Bake in a 400°F oven for 30 minutes, or grill for about 10 minutes. Serve straight from the skewers or on a bed of steamed rice.
