Thai Coconut Chicken Skewers
Serves: about 6 skewers
  • 1¼ cup light coconut milk
  • 2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 2 Tbsp. light brown sugar
  • ½ tsp. garlic powder
  • pinch cayenne pepper (or more if desired)
  • 1 Tbsp. curry powder
  • 2 Tbsp. light soy sauce
  • ¼ tsp. minced fresh ginger
  • zest of 1 small lime
  • juice from ½ small lime
  • 8 chicken thighs, cut into long strips
  • bamboo skewers
  • basmati rice
  • light coconut milk
  • cilantro, chopped for serving
  1. Combine coconut milk, cumin, coriander, salt, pepper, brown sugar, garlic powder, cayenne, curry powder, soy sauce, ginger, lime zest & juice in a large Ziploc bag. Swish contents around in bag to mix well.
  2. Add in chicken thighs. Marinate for 1-2 hours.
  3. Soak bamboo skewers in water for 10 minutes and then thread chicken pieces onto skewers (reserve marinade). Heat grill to medium-high. Cook skewers until cooked through, rotating often to cook each side and brushing with extra marinade.
  4. Meanwhile, measure out rice and replace the water required to cook the rice with coconut milk instead. I like to use a rice cooker but feel free to use stovetop or microwave too!
  5. When skewers are finished, serve atop a bed of fresh, warm coconut rice and sprinkle with cilantro. Enjoy!
Recipe by Yummy Healthy Easy at