Grilled Coconut Chicken Skewers with Thai Curry Dip

1.In a large mixing bowl, combine 200 ml coconut milk, 2 tablespoons green Thai curry paste, fish sauce, brown sugar, minced garlic, and lime juice. Whisk together until smooth.

2.Add the chicken thigh chunks to the marinade, season with salt and freshly ground black pepper, and toss to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

3.Preheat the grill to medium-high heat (about 200°C / 400°F).

4.Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a little space between each piece for even cooking.

5.Place the skewers on the grill and cook for 4-5 minutes per side, turning once, until the chicken is cooked through and has a smoky char. The internal temperature should reach 75°C (165°F).

6.While the chicken is grilling, prepare the Thai curry dip. In a small bowl, whisk together 150 ml coconut milk, 1 teaspoon green Thai curry paste, lime juice, sugar, and a pinch of salt until smooth and creamy.

7.Taste and adjust seasoning if needed. Refrigerate the dip until ready to serve.

8.Once grilled, remove the chicken skewers from the grill and let them rest for 2 minutes.

9.Serve the juicy grilled coconut chicken skewers hot, accompanied by the cooling Thai curry coconut-lime dip garnished with fresh cilantro leaves.