This coconut chicken recipe is a tasty appetiser that is easy to make. A healthy chicken dish with a coconut coating and a spicy marinade.
Every time I have bought this to an event or casual gathering, they have been happily devoured. They are delicious hot or cold (so the Chief Taster informs me). The beauty of this recipe is its simplicity as well as its flavour.
The blend of the Thai curry sauce and coconut are a great flavour combination. These chicken skewers appetiser A great snack for parties and also something to keep the husband quiet when he is hungry but does not want a large meal. It is so easy to make too! I love dishes that look like you have made an effort but in truth were so easy to whip up. It can be a snack or a main dish…depending upon how many you eat!
MAKING COCONUT CHICKEN SKEWERS
Although I used chicken breasts for this coconut recipe you could use coconut thighs too. I used coconut cream from a can. What I do is put a can of coconut nut milk in the fridge overnight. The next day I scoop the cream that has solidified at the top and voila! Coconut cream. The Red Thai curry paste you can make yourself or cheat with a jar. Just keep an eye on the ingredients for any sugar though. Try the Green Thai curry paste too.
To make these coconut chicken skewers is as easy of slice, marinate, coat and cook! I prefer to put them under the grill but you could bake them in the oven or even on the BBQ.
If you enjoy crunchy coconut appetisers and are not a fan of chicken, then try low carb coconut shrimp. It’s a classic appetiser and great served with a tomato or chilli dip.
HOW TO SERVE COCONUT CHICKEN SKEWERS
These chicken appetisers are great with a sauce. Try a cooling sour cream dip or a serving of cauliflower coconut rice. Even a sipping bowl of mayonnaise would be great. Keep it simple but still tasty!
TASTE ANOTHER APPETISER OR TWO:
Coconut Chicken Skewers
- 1 tablespoon Thai Red Curry Paste
- 2.5 oz coconut cream
- 4 chicken breasts cut into strips
- 3.5 oz desiccated coconut unsweetened
- Mix the curry paste with the coconut cream.
- Add the chicken strips and leave to marinade for at least 2 hours (I prefer to leave the marinade overnight).
- Thread the chicken onto wooden skewers and sprinkle over the desiccated coconut.
- Cook the chicken under a hot grill, for about 3-4 minutes on each side.
This recipe was originally published in December 2011. The photos have been updated but the recipe stays the same.