Ingredients

The following ingredients have 6 Servings
  • 1 cup full-fat coconut milk
  • 1/4 cup fish sauce
  • 4 cloves garlic (finely chopped)
  • 1/4 cup lightly packed chopped cilantro, plus more for garnish
  • 1 teaspoon curry powder
  • 1 teaspoon freshly ground black pepper
  • 2 pounds boneless chicken breasts
  • Thinly sliced red onion, for garnish

Instruction

  • In a resealable plastic bag or baking dish, mix together the coconut milk, fish sauce, garlic, cilantro, curry powder, and pepper. (Or, if you prefer to save yourself the chopping by hand, simply toss everything into a food processor or blender and pulse prior to pouring it into the bag or baking dish.)
  • Pat the chicken breasts dry. Place them on a cutting board and, working with 1 chicken breast at a time, hold a sharp knife parallel to the cutting board and cut all the way through each to create two skinny chicken cutlets. Then cut the chicken into bite-size pieces or long strips. Place the chicken in the marinade and squish the bag or turn the pieces in the baking dish to coat. Seal the bag or cover the baking dish and refrigerate for 4 to 6 hours. (If you're in a hurry, you can marinate the chicken for less time, although the flavor will be quite faint.)
  • If using wooden skewers, soak them in water at least 1 hour before grilling. Prepare a charcoal or gas grill for direct grilling over medium-high heat.
  • Remove the chicken from the marinade and thread it on the skewers.
  • Place the chicken skewers on the grill directly over the heat. Cook, turning frequently to char all sides, until the chicken is cooked through, 6 to 10 minutes, depending on the thickness of the chicken. Pile the skewers on a platter or, if desired, use a knife to slide the chicken off the skewers and onto individual plates. Sprinkle with additional cilantro and thinly sliced red onion. Serve immediately.