There’s something magical about the combination of coconut and curry. These coconut curry chicken skewers bring those classic Thai flavours to the grill, blending the richness of coconut milk with aromatic curry spices.
In a large bowl, whisk together the coconut milk, curry paste, garlic, ginger, fish sauce, lime juice, brown sugar, and vegetable oil.
Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours (or overnight for deeper flavour).
Thread the marinated chicken onto skewers, shaking off any excess marinade.
Preheat the grill or barbecue to medium-high heat. Cook the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and lightly charred.
Garnish with fresh coriander and serve with extra lime wedges.