If grilling, cut the chicken into strips. If baking in the oven, cut the chicken into 1 inch cubes. Place in a medium bowl or plastic resealable bag.
In another bowl, combine coconut milk, garlic, red curry paste, ginger, fish sauce and cilantro. Mix well and pour this marinade over chicken. Refrigerate marinated chicken for at least in an hour in the refrigerator. This may be marinated overnight, if you wish.
Presoak 12 bamboo skewers in water for 30 minutes to prevent scorching when grilling or baking. After soaking, thread the chicken onto skewers.
Grill the chicken skewers for about 2 minutes on each side. If baking instead, bake chicken skewers on a baking sheet in a preheated oven at 425 degrees F for 15 minutes.
Serve with peanut sauce on the side.
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|Serving Size: 1 Serving (178g)|
|Recipe Makes: 4|
|Calories from Fat: 122 (51%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 11.1g||55 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 65mg||20 %|
|Sodium 428.7mg||15 %|
|Potassium 448.4mg||12 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.6g|
|Protein 27.4g||39 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 241
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